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.
13,2784.5/5 for 31 ratings
Grade this recipe: Last modified on: September 3rd 2017
For 1 feuilleté, you will need:
- 0
250 g Puff or flaky pastry (pâte feuilletée) - 1
30 g caster sugar - 2
2 sprigs verbena - 3
250 ml whole milk - 4
3 egg yolks - 5 30 g caster sugar
- 6
20 g cornflour - 7
2 egg whites - 8 70 g caster sugar
- 9
1 kg 500 g peach - 10
5 tablespoons Sugar syrup - 11
3 tablespoons lemon juice - Total weight: 2,390 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 58 min. | 20 min. | 5 min. | 2 hours 23 min. |
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?
Keeping:
2 or 3 hours in the fridge; after this it will start to go soft and be past its best..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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,900 Kcal or 7,955 Kj | 38 gr | 442 gr | 106 gr |
| 95 % | 14 % | 42 % | 16 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 79 Kcal or 331 Kj | 2 gr | 18 gr | 4 gr |
| 4 % | 1 % | 2 % | 1 % |
| Per feuilleté | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,900 Kcal or 7,955 Kj | 38 gr | 442 gr | 106 gr |
| 95 % | 14 % | 42 % | 16 % |
How much will it cost?
- For 1 feuilleté : 8.55 £
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others)
Other recipes you may also like
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning.24,5585/5 for 2 ratings 7 min.
Epiphany galette
Quick recipe for this classic French cake with a "lucky charm" baked into it, usually served on twelfth-night (Epiphany). If you don't like almond cream, you can also try this version with caramelized apples.77,327 24.5/5 for 12 ratings 1 hour 2 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...188,210 74.3/5 for 7 ratings 4 hours 38 min.
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.72,2824.3/5 for 15 ratings 2 hours 16 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-10-04)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question