Peach mille feuille

Recipe from: 01 August 2011

Ingredients 18
Servings 6
Time 20 mins


  • 400
    puff pastry, defrosted
  • For the drunken peaches
  • 820
    tinned peach halves
  • 30
  • 1
    whole cinnamon stick
  • 6
  • 2
    star anise seeds
  • Vanilla custard:
  • 125
  • 4
    egg yolks
  • 500
  • 60
    corn flour
  • 60
    corn flour
  • 15
  • 5
    vanilla extract
  • 100
    milk chocolate, melted
  • To top:
  • 100
    milk chocolate, melted


25 mins
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.

Drunken peaches:

Put all the ingredients into a sauce pan and heat to boiling point. Remove from the heat and leave to cool down.

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.

To assemble:
Place one layer of baked puff pastry 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, followed with another of the peaches, sliced and spoon another of the custard over.
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.

Reprinted with permission of Pink Polka Dot.
To visit Pink Polka Dot’s blog, click here.


Read more on: bake

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.