Name: Peach and verbena feuilleté
Prep time: 1 h 58 min
Cook time: 5 min
Total time: 2 h 23 min
Yield: 1 feuilleté
Cuisine: French
Ingredients: 250 g puff or flaky pastry (pâte feuilletée); 30 g caster sugar; 2 sprigs verbena; 250 ml whole milk; 3 egg yolks; 30 g caster sugar; 20 g cornflour; 2 egg whites; 70 g caster sugar; 1 kg 500 g peach; 5 tablespoons sugar syrup; 3 tablespoons lemon juice

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: 2,415 grams

Times for this recipe

Preparation

2 hours

Resting

20 min.

Cooking

5 min.

All in all

2 hours 25 min.

Preparation 2 hours

Resting 20 min.

Cooking 5 min.

When should you start or finish this recipe?

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

Step 1 - ⌛ 30 min.

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

Step 2 - ⌛ 2 min.

Make the light verbena custard

Rinse and dry 2 sprigs verbena.

Pick off the leaves and discard the stalks.

Step 3 - ⌛ 3 min.

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

Step 4 - ⌛ 5 min.

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

Step 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).

Step 6 - ⌛ 20 min.

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

Step 7 - ⌛ 5 min.

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

Step 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.

Step 9 - ⌛ 3 min.

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

Step 10 - ⌛ 4 min.

Then tip the remaining meringue into the custard and

fold in gently, using a soft spatula.

Step 11

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

Step 12 - ⌛ 10 min.

Prepare the peach slices

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

Step 13

...then transfer them to cold water.

Step 14

The peaches will now be easy to peel.

Step 15 - ⌛ 10 min.

Cut the peaches into quarters...

Step 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.

Step 17 - ⌛ 4 min.

Assemble the feuilleté

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

Step 18 - ⌛ 10 min.

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

Step 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.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	2 g RDI=2 %	19 g RDI=7 %	4 g RDI=6 %	121 kcal RDI=6 %	507 kJ RDI=6 %
Whole recipe	38 g RDI=58 %	454 g RDI=171 %	106 g RDI=145 %	2,927 kcal RDI=146 %	12,255 kJ RDI=146 %