The fragrance of the puff pastry with caramelised peaches makes itself felt immediately in the mouth, releasing the sweetness of the peaches, which is tempered by the Île Flottante and the flaked almonds. A few bites full of satisfaction.

Ingredients for 1 puff pastry with caramelised peaches

1 flat peach
1 disc of puff pastry, 10 cm in diameter
1 egg
3–4 teaspoons of icing sugar
2 tablespoons approx. of sugar
1 glass of milk
fresh mint
1 small handful of almond flakes
1 pinch of salt

sfoglia — For the puff pastry with caramelised peaches: peaches, puff pastry, an egg, milk, sugar and mint © Beatrice Spagoni

Method

Preheat the oven to 200°C. Meanwhile, wash the peach and cut it into small wedges. Sprinkle the sugar over the bottom of a non-stick frying pan, arrange the peach wedges in it and cook them on both sides for a few minutes, until they have softened slightly, then remove the wedges and set them aside, before continuing to melt any sugar that has not yet caramelised. Remove from the heat.

Once the oven has reached temperature, place the puff pastry disc on a sheet of baking paper and put it in the oven, brush it with egg yolk, slightly diluted with water, and dusted with sugar: bake for 5–8 minutes, until the pastry is puffed and golden, then remove from the oven and leave to cool.

Whisk the egg white to stiff peaks, using a pinch of salt and then gently folding in the icing sugar. In a shallow saucepan, heat the milk and, as soon as it comes to the boil, place a quenelle of the whisked white into it. Cook for 1–2 minutes, until it has set slightly, then drain the Île Flottante and set it aside.
Split the pastry in half horizontally and fill it with the caramelised peaches scattered with toasted almond flakes and a few small mint leaves. Place the pastry on a plate and add the Île Flottante, flavoured with the peach cooking syrup and a few almond flakes.

Puff pastry with caramelised peaches, mint and Île Flottante