Prep time: 1hr Cooking 1 1/2 hrs
Makes: 18-20 peaches
Sweet Short Crust Pastry
- Preheat oven to 130ºc fan force.
- Combine icing sugar, plain flour, salt and butter into a food processor. Process until a fine crumb is achieved.
- Add in eggs and vanilla bean paste and mix until just combined.
- Transfer dough onto a clean flat surface and knead to a dough.
- Divde dough into two and roll each dough in between 2 pieces of baking paper and roll it evenly to 2mm thickness.
- Freeze for 2hrs or overnight. Remove from the freezer and peel away both sides of the baking paper and laying the pastry on a sheet of baking paper. Cut out 5.5cm round discs and assemble onto a baking tray lined with perforated silicon mats.
- Leave 2cm gap in between each discs and bake for 30-32 minutes or until golden. Allow to cool down. Set aside in an airtight container.
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Guava Peach Gelee
- Combine sugar and pectin in a separate bowl.
- Meanwhile heat the guava puree and blood peach puree over medium to low heat, bring to a simmer. Whisk in sugar mix and whisk until well combined.
- Bring to a boil and boil for 2 minutes. Remove from the heat and transfer mixture into a depositor or pouring jug, carefully pour into Silikomart Truffle20 Moulds (D32mmxH28mm) or any half sphere moulds you have available.
- Freeze overnight and de mould. Set aside in the freezer.
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Genoise Sponge Cake
- Preheat oven to 160ºc fan force. Place eggs and sugar in a stand mixer bowl over simmering water. Whisk until the sugar has dissolved. Remove from the heat and using a whisk attachment beat on high until tripled in volume.
- Sieve in the cake flour and corn starch and fold until well combined.
- Add in the oil, milk and vanilla bean paste and mix until just combined, do not overmix.
- Pour onto a baking tray lined with baking paper to 0.5cm thick. Spread evenly and tap to remove any air bubbles. Bake for 15-20 minutes or until cooked through.
- Allow to cool down before cutting out 2cm discs. Set aside in the fridge.
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Peach Cremeux
- Combine the peach puree (A), caster sugar (A) and custard powder into a bowl. Whisk to combine.
- - In a saucepan combine the passionfruit puree and Peach puree (B), bring to a simmer over medium to low heat. Whisk in the hot mixture into the custard mix. Pour the mix back onto the saucepan and cook until the mixture has thickened.
- Remove from the heat and add in the cocoa butter. Mix well until completely melted. Pour the mix onto a gastro tray and cover the surface with go between. Chill in the fridge or blast chiller until cool to the touch.
- Bring water and sugar (B) to a boil, once it has reached 115oc, start whipping the egg whites. Remove the sugar syrup from the heat once it reaches 118oc.
- Reduce the mixer speed to low and slowly stream in the sugar syrup mix. Once all the sugar syrup has been incorporated, whisk until thick and fluffy. Fold the meringue mixture into the cooled custard and lastly fold in the semi whipped cream in 3 stages.
- Transfer mixture into piping bags and set aside in the fridge.
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White and Pink Chocolate coating/velvet spray
- Combine white chocolate and cocoa butter in a microwave safe bowl. Melt the mixture in 1 minute bursts until completely melted.
- Add in titanium dioxide to achieve a pale white colour, emulsify using a stick blender until smooth, pour 2/3 of the mixture into a long jug and the remaining add in pink food gel colouring to achieve a blush pink colour, emulsify until smooth. Keep warm.
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ASSEMBLY
- TO ASSEMBLE PEACH: Pipe the peach cremeux half full into the Pavoni Cherry/Peach PX4331 silicon mould. Using the back of the spoon swipe the cremeux all around the inside of the mould.
- Pipe a dollop of the cremeux on top of each cavity and follow with the peach guava insert. Cover with more cremeux and push in a disc of the genoise sponge.
- Pipe more cremeux on top just enough to cover the cavity and evenly swipe off any excess cremeux.
- Freeze overnight. Once frozen de-mould and set aside in the freezer.
- Carefully puncture a bamboo skewer on the top of the peach just enough to hold the peach. Gently dip into the white cocoa butter coating allowing the first coat to set before dipping for the second time, allow the excess coating to drip off and once the coating has set, remove the skewer and cover the hole with a little bit of the coating. Repeat to all the peaches. Assemble the coated peaches onto a baking tray lined with baking paper about 3-4cm apart.
- Pour the remaining white cocoa butter coating into a spray gun canister and carefully spray the coated peached all around until completely covered.
- Transfer the white coating into a container and add in the pink cocoa butter coating into the canister. Spray only one side of the peach to have a blushing peach effect. Set aside in the freezer.
- Prepare bases by sticking a little bit of glucose to the plaque as well as on top of the biscuit base to allow the peaches to stick.
- Once all bases have been prepped, using gloves transfer the peaches on top of the prepared biscuit bases and finish off with one cocoa nib on top of the peaches. Allow to defrost in the fridge for 2hrs before consumption.
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Sweet Shot Crust Pastry
250g Plain flour
100g Icing sugar
3g Salt
150g Butter, cubes
1 Large egg
5g Vanilla bean paste
Guava Peach Gelee
250g Blood peach puree
70g Guave puree
75g Caster sugar
8g Pectin Nh
Genoise Sponge Cake
4 Large eggs
140g Caster sugar
130g Cake Flour
20g Milk
40g Oil
5g Vanilla bean paste
Peach Cremeux
30g Blood peach (A)
30g Caster sugar (A)
15g Custard powder
100g Passionfruit puree
300g Blood peach puree(B)
100g cocoa butter
84g Caster sugar (B)
27g Water
35g Egg whites
White and pink cocoa butter coating/velvet spray
1000g White chocoalte
500g cocoa butter
1 1/2 tbsp titanium dioxide
3-5 drops pink food gel colouring
Garnish
50g Raw Cocoa nibs
Glucose syrup, for piping
20 gold plaque