• The Peach recipe is a new recipe offered to our readers by pastry chef Robert Eisler.
"Happy Birthday!" this one wishes us. "We start the year with a recipe that is only good to make for the holidays, but it's not that long until the next one and until then you can test it, practice - as it comes", add Robert on a happy note.
"Because the flavor of rum is not among my favorites, I made this version of peaches with fine chocolate cream in which I put hazelnut paste for a delicious taste. In addition, they are very tender, so a guaranteed success!"
Quantities are for approximately 30 peaches.
For the top:
- 2 pcs. Egg;
- 125 g Oil;
- 125 g Sugar;
- 1 pc. Vanilla essence.
I mixed the ingredients in a bowl, using a whisk, then added:
- 300 g Flour;
- 5 g Baking Powder;
which I previously homogenized, using the same strainer as for the wet ingredients. We mix with a healthier spatula, cover with food foil and put the counter in the cold for an hour.
We form balls of 10 g, which we bake in the oven preheated to 145⁰ Celsius, with ventilation, for 15 minutes.
For the Cream:
- 100 g Chocolate 55%;
- 33 g Milk Chocolate;
- 133 g Whipped cream;
- 33 g Hazelnut Paste.
As I said above, I made a chocolate ganache with hazelnut paste, melting the ingredients in a steam bath, after which we leave them at room temperature for a few hours to cool and stabilize. Do not refrigerate them because the ganache will set too hard and you won't be able to use it.
In order to be able to fill the peaches with as much cream as possible, I used a coring tool (that is, to remove the spines of the apples) to hollow out a little in each half of the peach, I filled with cream and then joined two halves.
We put the peaches in the fridge for about an hour to harden the cream, then we move on to the syrup (and dyeing). To do this, we put cold milk in two smaller bowls, dyed one yellow and the other orange, using gel food coloring.
We pass the peaches through the two liquids one by one, then roll them in the sugar. Let them sit for a few hours to absorb the liquid throughout the dough and for the flavors to combine, then they are ready to serve!
Read on HERE in White Art and other delicious dessert recipes.
