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.
37 K 4.5/5 (31 reviews)
2 hours 25 min.
Average
3 feuilletés
12 IngredientsLast modified on: September 3rd 2017
For 3 feuilletés, you will need:
- 1
750 g Puff or flaky pastry (pâte feuilletée) - 2
90 g caster sugar - 3
6 sprigs Verbena - 4
750 ml whole milk - 5
9 egg yolks - 6 90 g caster sugar
- 7
60 g cornflour - 8
6 egg whites - 9 210 g caster sugar
- 10
4 kgs 500 g peach - 11
15 tablespoons Sugar syrup - 12
9 tablespoons lemon juice - Total weight: 7,170 grams
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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 750 g Puff or flaky pastry (pâte feuilletée) and 90 g caster sugar, as shown here.
Stage 2 - 2 min.
Make the light verbena custard
Rinse and dry 6 sprigs Verbena.Pick off the leaves and discard the stalks.
Stage 3 - 3 min.
Cut the verbena leaves with scissors into a saucepan containing 750 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 4 kgs 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 15 tablespoons Sugar syrup and 9 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 15 tablespoons Sugar syrup and 9 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 | 440 RDI=170 % | 5,990 RDI=570 % | 2,640 RDI=400 % | 17,160 RDI=860 % | 71,840 RDI: 860 % |
| 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 3 feuilletés : 28.10 €
- Per 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)
Peach
Like these other recipes: Mojito peaches, Peach and blackcurrant sundae, How to poach peaches, Coupe Augustin, Little caramelized peach tarts, ... See them all 9
Whole milk
Like these other recipes: Gratin Dauphinois, Naan, Chocolate cream with a crunch, irish coffee mousse, Paris flan filling, Cauliflower "moelleux" in ramekins, ... See them all 64
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Crusty cockle tart, Puits d'amour, Beef Wellington, Smoked salmon sacristains, Mirlitons, ... See them all 71
Caster sugar
Like these other recipes: Grapefruit cake, Flognarde, Crème caramel, Caramelized apple "moelleux" cake, Lime (or lemon) curd, ... See them all 350
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