Peach and verbena feuilleté

Step by step recipe:

  1. 30 min.Peach and verbena feuilleté : Photo of step #1
    Prepare a "feuilletage" with 250 g Puff or flaky pastry (pâte feuilletée) and 30 g caster sugar, as shown here.
  2. 2 min.Peach and verbena feuilleté : Photo of step #2

    Make the light verbena custard

    Rinse and dry 2 sprigs verbena.

    Pick off the leaves and discard the stalks.
  3. 3 min.Peach and verbena feuilleté : Photo of step #3
    Cut the verbena leaves with scissors into a saucepan containing 250 ml whole milk.
  4. 5 min.Peach and verbena feuilleté : Photo of step #4
    Bring to the boil, then cover and leave to infuse for at least 15 minutes.
  5. 30 min.Peach and verbena feuilleté : Photo of step #5
    After this, strain the milk and discard the verbena leaves. Use this flavoured milk to make a verbena confectioner's custard or french pastry cream (see here for details).
  6. 20 min.Peach and verbena feuilleté : Photo of step #6
    When the verbena custard is finished, cover it and stand the saucepan in cold water to cool it.
  7. 5 min.Peach and verbena feuilleté : Photo of step #7
    Meanwhile, make a meringue by beating 2 egg whites, folding in 70 g caster sugar at the end.
  8. 1 min.Peach and verbena feuilleté : Photo of step #8
    When the verbena custard and the meringue are more or less at the same temperature, put two tablespoonsfuls of meringue into the custard.
  9. 3 min.Peach and verbena feuilleté : Photo of step #9
    Mix gently with a whisk, just to "loosen" the custard a little, as it is firmer than the meringue.
  10. 4 min.Peach and verbena feuilleté : Photo of step #10
    Then tip the remaining meringue into the custard and

    fold in gently, using a soft spatula.

  11. Peach and verbena feuilleté : Photo of step #11
    You will now have a light custard with a delicious verbena flavour.
  12. 10 min.Peach and verbena feuilleté : Photo of step #12

    Prepare the peach slices

    Peel 1 kg 500 g peach by plunging them into boiling water fro 10 seconds...
  13. Peach and verbena feuilleté : Photo of step #13
    ...then transfer them to cold water.
  14. Peach and verbena feuilleté : Photo of step #14
    The peaches will now be easy to peel.
  15. 10 min.Peach and verbena feuilleté : Photo of step #15
    Cut the peaches into quarters...
  16. 5 min.Peach and verbena feuilleté : Photo of step #16
    ...and remove the hard red part that was next to the stone. Then slice in half again lengthways.

    Put the peach slices into a bowl and sprinkle with a mixture of 5 tablespoons Sugar syrup and 3 tablespoons lemon juice to stop them turning brown. Mix round gently.

    If you will not be using the peaches immediately, cover them with plastic film and refrigerate until needed.
  17. 4 min.Peach and verbena feuilleté : Photo of step #17

    Assemble the feuilleté

    Cover the pastry base (feuilletage) with an even layer of the light verbena custard.
  18. 10 min.Peach and verbena feuilleté : Photo of step #18
    Drain the peach slices and arrange them in a double rosette on the custard.
  19. 1 min.Peach and verbena feuilleté : Photo of step #19
    To finish, decorate with a small sprig of verbena.

Remarks:

You will have noticed that the peaches in this recipe have not been poached. This is not necessary in their main season, or towards the end of it. Poaching is more useful for the first peaches of the season, and you can see how to poach peaches here.

Source:

Home made.

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