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.
9,2174.5/5 for 30 ratings
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Last modified on: September 3rd 2017

For 1 feuilleté, you will need:

Change those ingredients for: 1 feuilleté 2 feuilletés 3 feuilletés

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 58 min.20 min.5 min.2 hours 23 min.
Keeping: 2 or 3 hours in the fridge; after this it will start to go soft and be past its best..
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Step by step recipe


Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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).

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.


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

Stage 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...

Stage 13
Peach and verbena feuilleté : Photo of step #13
...then transfer them to cold water.

Stage 14
Peach and verbena feuilleté : Photo of step #14
The peaches will now be easy to peel.

Stage 15 - 10 min.
Peach and verbena feuilleté : Photo of step #15
Cut the peaches into quarters...

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,870 Kcal or 12,016 Kj38 gr442 gr106 gr
143 %14 %42 %16 %
Per 100 g
Energetic valueProteins CarbohydratesFats
120 Kcal or 502 Kj2 gr18 gr4 gr
6 %1 %2 %1 %
Per feuilleté
Energetic valueProteins CarbohydratesFats
2,870 Kcal or 12,016 Kj38 gr442 gr106 gr
143 %14 %42 %16 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
PeachPeach: You can check-out other recipes which use it, like for example: Peach and blackcurrant coupe, Peach and green tea tart, Peach and mint salad , Little caramelized peach tarts, Peach Melba, ... All
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Potimarron and celeriac autumn soup, Smoky potato and potimarron gratin, Lime confectioner's custard (pastry cream), Creamy plum and pear clafoutis, Chocolate and vanilla crème brûlée, ... 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: Sicilian Epiphany Pie, Small cheese and bacon rolls , Rustic chicken and mushroom pie, Leek and fresh tuna tart, Mirlitons, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Stewed plums, Rhubarb tart, Chocolate cream, Confectioner's custard (Crème pâtissière, or French pastry cream), Mini palmiers, ... All

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