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.
On this bed of delicious custard, the finishing touch is a double rosette of peeled fresh peach slices.
43 K 4.3/5 (32 reviews)
2 hours 25 min.
Average
1 feuilleté
12 IngredientsLast modified on: September 3rd 2017
For 1 feuilleté, you will need:
- 1
250 g puff or flaky pastry (pâte feuilletée) - 2
30 g caster sugar - 3
2 sprigs Verbena - 4
250 ml whole milk - 5
3 egg yolks - 6 30 g caster sugar
- 7
20 g cornflour - 8
2 egg whites - 9 70 g caster sugar
- 10
1 kg 500 g peach - 11
5 tablespoons sugar syrup - 12
3 tablespoons lemon juice - Total weight: 2,390 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 1 hour 60 min.
Resting: 20 min.
Cooking: 5 min.
All in all: 2 hours 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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.
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
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.
Keeping: 2 or 3 hours in the fridge; after this it will start to go soft and be past its best..
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 150 RDI=60 % | 2,000 RDI=190 % | 880 RDI=130 % | 5,720 RDI=290 % | 23,950 RDI: 290 % |
| Per 100 g | 6 RDI=2 % | 80 RDI=8 % | 40 RDI=6 % | 240 RDI=10 % | 1,000 RDI: 10 % |
How much will it cost?
- For 1 feuilleté : 9.40 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Peach
Like these other recipes: Mojito peaches, Coupe Augustin, Peach and mint salad , Peach and green tea tart, How to poach peaches, ... See them all 9
Whole milk
Like these other recipes: Smoky potato and potimarron gratin, Rice pudding with chestnuts and poached pears, Polenta with beetroot tops, Hot chocolate, Celeriac and sesame soup, ... See them all 67
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Ch'ti mussel tarts, Koulibiak in pie dish, Tart Tatin, Langoustine and leek tarts, Ham "friand" pie, ... See them all 71
Caster sugar
Like these other recipes: Lemon creams, Four quarters, Moist chocolate cake, Crème brulée, Pistachio tiramisu, ... See them all 359
Other recipes you may also like
Eggs Comtoise
In this recipe from eastern France, an egg yolk sits inside a potato nest with a topping of hot cancoillote cheese. The nest is served with fried sliced potatoes.January 17th 201652 K3.8 40 min.
Pork medallions with "full" turnips
This recipe brings together sautéed medallions of pork filet mignon and turnips, pan-fried then filled with a creamy mixture made from their own green tops. As in all the best cookery, nothing is wasted.May 22th 202557 K4.7 60 min.
Mini lemon millefeuilles
These dainty and delicious mini millefeuilles have layers of puff pastry filled with lemon confectioner's custard (pastry cream). They are a bit tricky because they are quite fragile and do not keep well once assembled. But freshly made, they are a true delight.March 25th 201845 K 2 hours 25 min.
Plum tart "En passant par la Lorraine"
This tart - with a nod to the French children's song - features produce the Lorraine region is famous for: plums and hazelnuts. The small, sweet mirabelles contrast with the larger plums and make the most of the different varieties.September 1st 201945 K 1 hour 60 min.
Apple paste
Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.November 6th 201982 K5 10 days 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.