August 30, 2014

White Peach Millefeuille

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White peaches are delicious, I find them much sweeter than the yellower version and they make a great filling for this giant creamy puff pastry dessert.

Find the biggest peaches you can, at the moment I am pretty spoilt in Greece as you can buy huge peaches by the bucket load. 

Traditionally this French style dessert is filled with layers of custard and pastry with maybe a few summer fruits in between, I thought I would do it Greek style and make up a sticky peach filling with the freshest peaches I could find and a spicy cinnamon custard to fill the gaps. 

For one large Millefeuille that serves 6 you will need…

One sheet of ready to roll puff
2 large white peaches (or ordinary, I just prefer white)
2oz butter
2/3 cup golden caster sugar

For the custard filling…
1 egg
1 egg yolk
1oz caster sugar
7fl oz milk
1oz plain flour
1 tsp Vanilla extract
1tps Greek yogurt
1tsp honey
1 tsp cinnamon (to taste)

Chop your peaches into slices.
 



 
Place in a pan with the sugar and butter and leave on a medium heat for about an hour until sticky and caramelised 



 
Roll out your pastry to a large 12in x 12in square and cut into thirds.  Prick all over with a fork and brush with a beaten egg. 




Bake for 10-12 minutes at 220C or until golden brown.
Turn over pastry sheet carefully and bake the under side for a further few minute to ensure a crispy texture all the way through your layers. 


Turn them over and dust lightly with icing sugar. Place under a hot grill for a few seconds until sugar melts. This will only take a few seconds – do not take your eyes off them!
 





Once nice and golden leave to cool. 


Next make your custard.  Break the egg and egg yolk into a bowl, add the sugar and whisk until thick and creamy.  Sift in the flour and whisk further.

Warm the milk until it just boils and whisk furiously into the egg mixture return to a saucepan over medium heat until the mixture thickens.

Add vanilla essence and leave to cool.

Once cold whisk in yogurt and honey.  Leave everything to cool.
 


 
Right before you are about to serve assemble and dust with icing sugar. 






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