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.
49 K 4.3/5 (32 reviews)
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Last modified on: September 3rd 2017
For 1 feuilleté, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 60 min.
Resting: 20 min.
Cooking: 5 min.
All in all: 2 hours 25 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


Stage 1 - 30 min.
Peach and verbena feuilleté : Stage 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 : Stage 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 : Stage 3
Cut the verbena leaves with scissors into a saucepan containing 250 ml whole milk.

Stage 4 - 5 min.
Peach and verbena feuilleté : Stage 4
Bring to the boil, then cover and leave to infuse for at least 15 minutes.

Stage 5 - 30 min.
Peach and verbena feuilleté : Stage 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 : Stage 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 : Stage 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 : Stage 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 : Stage 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 : Stage 10
Then tip the remaining meringue into the custard and

fold in gently, using a soft spatula.


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

Stage 12 - 10 min.
Peach and verbena feuilleté : Stage 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 : Stage 13
...then transfer them to cold water.

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

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

Stage 16 - 5 min.
Peach and verbena feuilleté : Stage 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 : Stage 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 : Stage 18
Drain the peach slices and arrange them in a double rosette on the custard.

Stage 19 - 1 min.
Peach and verbena feuilleté : Stage 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.
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 recipe150 RDI=60 %2,000 RDI=190 %880 RDI=130 %5,720 RDI=290 %23,950 RDI: 290 %
Per 100 g6 RDI=2 %80 RDI=8 %40 RDI=6 %240 RDI=10 %1,000 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, milk, Sulfites, egg
How much will it cost?
  • For 1 feuilleté : 9.40 €

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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)
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