Step by step recipe

Stage 1

30 min.

Prepare a "feuilletage" with 250 g Puff or flaky pastry (pâte feuilletée) and 30 g caster sugar, as shown here.

Stage 2

2 min.

Make the light verbena custard

Rinse and dry 2 sprigs verbena.

Pick off the leaves and discard the stalks.

Stage 3

3 min.

Cut the verbena leaves with scissors into a saucepan containing 250 ml whole milk.

Stage 4

5 min.

Bring to the boil, then cover and leave to infuse for at least 15 minutes.

Stage 5

30 min.

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).

Stage 6

20 min.

When the verbena custard is finished, cover it and stand the saucepan in cold water to cool it.

Stage 7

5 min.

Meanwhile, make a meringue by beating 2 egg whites, folding in 70 g caster sugar at the end.

Stage 8

1 min.

When the verbena custard and the meringue are more or less at the same temperature, put two tablespoonsfuls of meringue into the custard.

Stage 9

3 min.

Mix gently with a whisk, just to "loosen" the custard a little, as it is firmer than the meringue.

Stage 10

4 min.

Then tip the remaining meringue into the custard and

fold in gently, using a soft spatula.

Stage 11

You will now have a light custard with a delicious verbena flavour.

Stage 12

10 min.

Prepare the peach slices

Peel 1 kg 500 g peach by plunging them into boiling water fro 10 seconds...

Stage 13

...then transfer them to cold water.

Stage 14

The peaches will now be easy to peel.

Stage 15

10 min.

Cut the peaches into quarters...

Stage 16

5 min.

...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.

Stage 17

4 min.

Assemble the feuilleté

Cover the pastry base (feuilletage) with an even layer of the light verbena custard.

Stage 18

10 min.

Drain the peach slices and arrange them in a double rosette on the custard.

Stage 19

1 min.

To finish, decorate with a small sprig of verbena.

Remarks

Nutritional information

How much will it cost?

• For 1 feuilleté : 9.36 €

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