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.
49 K 4.3/5 (32 reviews)
2 hours 25 min.
Average
2 feuilletés
12 IngredientsLast modified on: September 3rd 2017
For 2 feuilletés, you will need:
- 1
2 cups + 2 tablespoons puff or flaky pastry (pâte feuilletée) - 2
1⁄3 cup caster sugar - 3
4 sprigs Verbena - 4
2 cups + 2 tablespoons whole milk - 5
6 egg yolks - 6 1⁄3 cup caster sugar
- 7
2 ½ tablespoons cornflour - 8
4 egg whites - 9 2⁄3 cup caster sugar
- 10
12 2⁄3 cups peach - 11
10 tablespoons sugar syrup - 12
6 tablespoons lemon juice
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 2 cups + 2 tablespoons puff or flaky pastry (pâte feuilletée) and 1⁄3 cup caster sugar, as shown here.
Stage 2 - 2 min.
Make the light verbena custard
Rinse and dry 4 sprigs Verbena.Pick off the leaves and discard the stalks.
Stage 3 - 3 min.
Cut the verbena leaves with scissors into a saucepan containing 2 cups + 2 tablespoons 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 12 2⁄3 cups 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 10 tablespoons sugar syrup and 6 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 10 tablespoons sugar syrup and 6 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 | 300 RDI=110 % | 3,990 RDI=380 % | 1,760 RDI=270 % | 11,440 RDI=570 % | 47,890 RDI: 570 % |
| Per 100 g | 6 RDI=2 % | 80 RDI=8 % | 40 RDI=6 % | 240 RDI=10 % | 1,000 RDI: 10 % |
| Per feuilleté | 150 RDI=60 % | 2,000 RDI=190 % | 880 RDI=130 % | 5,720 RDI=290 % | 23,950 RDI: 290 % |
How much will it cost?
- For 2 feuilletés : 18.75 €
- Per 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: Coupe Augustin, Peach Melba, How to poach peaches, Little caramelized peach tarts, Peach and green tea tart, ... See them all 9
Whole milk
Like these other recipes: Chocolate rice pudding, Polenta with beetroot tops, Mousse with two chocolates, Bourguignon potatoes , Sandwich bread, ... 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: Epiphany galette, Ham "friand" pie, Vegetable rosette tart, Fine multi-tomato tart, Comtoise tart for Seàn, ... See them all 72
Caster sugar
Like these other recipes: Clear strawberry juice, Choux pastry (pâte à choux), Tatin apples with mascarpone cream, Coconut pyramids, Caramelized apple and walnut cake, ... See them all 359
Other recipes you may also like
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025474 K 25 20 min.
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter. February 21th 2011329 K3.7 1 hour 15 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019640 K 24.4 2 hours 35 min.
How to prepare an avocado
Here is how to get from an avocado only the flesh of the fruit. January 9th 2010205 K 14 15 min.
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach. April 17th 2022419 K 14 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.