This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
54 K 4.3/5 (32 reviews)
2 hours 25 min.
Average
9.40 €
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
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: Little caramelized peach tarts, Mojito peaches, Peach and mint salad , Peach and blackcurrant sundae, Peach and blackcurrant coupe, ... See them all 9
Whole milk
Like these other recipes: Potimarron and leek soup, Jerusalem artichoke purée with leeks, Caramelized pear custard tart, Auvergne gratin, Naan, ... See them all 68
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Small cheese and bacon rolls , Mushroom tart, New Zealand pies, Fine multi-tomato tart, Thin tomato jelly and avocado tart, ... See them all 72
Caster sugar
Like these other recipes: Nougat, Pain perdu, Chocolate mousse with hazelnuts, Nonettes, Little chocolate and hazelnut fondants, ... See them all 367
Other recipes you may also like
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras. September 7th 2018335 K4.6 2 hours
How to roll out pastry for a tart
Lining the bottom of a tart tin with pastry is not as simple as it sounds. To help you get it right every time, here's an illustrated procedure. October 13th 2010315 K4.6 25 min.
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip. February 21th 2011268 K 24.2 1 min.
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning. July 5th 2013529 K5 7 min.
Sausage in brioche
In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough. Serve preferably with a good green salad and French dressing (vinaigrette). September 10th 2018429 K5 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
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.