Step by step recipe

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Stage 1 - 30 min.

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

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Stage 2 - 2 min.

Make the light verbena custard

Rinse and dry 2 sprigs verbena.

Pick off the leaves and discard the stalks.

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Stage 3 - 3 min.

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

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Stage 4 - 5 min.

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

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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).

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Stage 6 - 20 min.

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

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Stage 7 - 5 min.

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

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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.

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Stage 9 - 3 min.

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

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Stage 10 - 4 min.

Then tip the remaining meringue into the custard and

fold in gently, using a soft spatula.

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Stage 11

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

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Stage 12 - 10 min.

Prepare the peach slices

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

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Stage 13

...then transfer them to cold water.

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Stage 14

The peaches will now be easy to peel.

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Stage 15 - 10 min.

Cut the peaches into quarters...

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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.

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Stage 17 - 4 min.

Assemble the feuilleté

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

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Stage 18 - 10 min.

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

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Stage 19 - 1 min.

To finish, decorate with a small sprig of verbena.

Remarks

Nutritional information

How much will it cost?

• For 1 feuilleté : 22.01 €

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