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Peach and verbena feuilleté

Peach and verbena feuilleté

In French, a "feuilleté" can be anything, sweet or savoury, wrapped in or with a base of puff pastry, from a sausage roll to a millefeuille. This is an elegant tart-style feuilleté with a caramelized pastry base, topped with a light custard flavoured with verbena. This is based on a confectioner's custard (french pastry cream), lightened with meringue.

On this bed of delicious custard, the finishing touch is a double rosette of peeled fresh peach slices.

5,315 4.5/5

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Last modified on: September 3rd 2017

For 1 feuilleté, you will need:

How long does it take?

PreparationRestingCookingStart to finish
1 hour 58 min.20 min.5 min.2 hours 23 min.
Preservation: 2 or 3 hours in the fridge; after this it will start to go soft and be past its best..
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

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

fold in gently, using a soft spatula.

4 min.
11 Peach and verbena feuilleté : Photo of step #11You will now have a light custard with a delicious verbena flavour.
12 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...
10 min.
13 Peach and verbena feuilleté : Photo of step #13...then transfer them to cold water.
14 Peach and verbena feuilleté : Photo of step #14The peaches will now be easy to peel.
15 Peach and verbena feuilleté : Photo of step #15Cut the peaches into quarters... 10 min.
16 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.
5 min.
17 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.
4 min.
18 Peach and verbena feuilleté : Photo of step #18Drain the peach slices and arrange them in a double rosette on the custard. 10 min.
19 Peach and verbena feuilleté : Photo of step #19To finish, decorate with a small sprig of verbena. 1 min.

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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
287238 gr442 gr106 gr
144 %14 %42 %16 %
Per 100 g
CaloriesProteins CarbohydratesFats
1202 gr18 gr4 gr
6 %1 %2 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 feuilleté : 9.36 €

Note : These prices are only approximate.

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Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
PeachPeach: You can check-out other recipes which use it, like for example: Peach and mint salad , Peach and green tea tart, Peach and blackcurrant coupe, How to poach peaches, Coupe Augustin, ... [All]
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Cheese Soufflé, Celeriac soup with mustard, Elsa's Comtoise galette, Rice pudding with fruit and nuts, Sandwich bread, ... [All]
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Langoustine and leek tarts, Leek and fresh tuna tart, Ham spirals, Chicken and mushroom pie, Fine multi-tomato tart, ... [All]
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Creamy plum and pear clafoutis, Pears and caramelised walnut samosas , Minted Melon, Finger biscuits, Little vanilla, clementine and chestnut verrines, ... [All]

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