Peach Millefeuille - Illustrated recipe
The delicate marriage of vanilla, peach and puff pastry makes this dessert super special! Try this delicious recipe and follow our step-by-step, illustrated met
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.meilleurduchef.com.
Cooking tools:
- Immersion blender
- Stand mixer
- Rolling pin
- Fine-mesh sieve
- Pastry brush
- Cake ring
- Dicer
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Baking sheet
- Baking dish
- Spoon
- Chef's knife
- Parchment paper
- Plastic wrap
- Paper towel
- Refrigerator
Ingredients
- 300g flour
- 150g water
- 5g salt
- 300g butter or extra dry butter
- 100g flour
- 140g fresh yellow peaches, diced
- 130g Capfruit peach purée
- 25g castor sugar
- 4.5g yellow pectin
- 25cl whole milk
- 1 vanilla pod
- 4 egg yolks
- 50g caster sugar
- 25g flour
- 3 gelatin sheets
- 4 egg whites, room temperature
- 125g castor sugar
- 3 yellow peaches (or 6 peach halves in syrup)
- 50g soft brown sugar (cassonade)
- One peach half, sliced
- 1 orange pansy
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