Drunken peach mille feuille

A beautiful dessert.
 
peach

Recipe from: 2 August 2011
Preparation time: 30 mins
Cooking time: 1 hour
 
 

Ingredients

 
  • 125
    ml
    sugar
  • 2.5
    ml
    salt
  • 4
    egg yolks
  • 500
    ml
    milk
  • 60
    ml
    corn flour
  • 15
    ml
    butter
  • 5
    ml
    vanilla extract
  • 1 x 820
    g
    tinned peach halves
  • 30
    ml
    bramdy
  • 1
    whole cinnamon stick
  • 6
    cloves
  • 2
    star anise seed
  • 1 x 400
    g
    puff pastry, defrosted
  • 100
    g
    milk chocolate,melted
Servings: Change Serving
 
 

Method

 
For the drunken peaches:
Put the peach halves with juice, brandy, cinnamon stick, cloves and anise into a sauce pan and heat to boiling point.
Remove from the heat and leave to cool down.
For the Vanilla custard:
Place the sugar, salt, egg yolks, milk and corn flour into a heavy based saucepan.
Bring to the boil over medium heat and simmer until thick, whisking all the time.
Remove from the heat and stir the butter and vanilla in.
Transfer to a cold bowl and place a layer of plastic wrap on the surface of the custard to prevent a “skin” forming at the top. Chill for 2 hours.
For the pastry:
Preheat the oven to 220ºC.
Grease a large baking sheet.
Roll the pastry out a little, and cut into 3 equal sheets.
Place on the baking sheet and bake in the preheated oven for 20 minutes.
Cool on cooling racks.
To assemble:
Place one layer of baked puff pasty on a serving dish.
Drain the peaches and cut the peaches in slices and place on top of the puff pastry.
Spoon the custard over. Place another layer of puff pastry on top and repeat.
Top with the last puff pastry layer and drizzle the melted chocolate over in a zigzag pattern.
Heat a grill pan on the stove till piping hot and cook the last of the peaches in the pan until grill marks appear.
Arrange on the top and at the side of the Mille Feuille and refrigerate for an hour.
Take out of the fridge an hour before serving and allow reaching room temperature.
Serve with the left-over custard.
 

 

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