The Peach | Peach Shaped Dessert Inspired by Cedric Grolet
This Peach Shaped Dessert, inspired by Cedric Grolet, is made with a refreshing and light peach ganache montée, peach marmalade insert and glazed with a thin white chocolate shell and velvet effect to resemble the peach skin. Enjoy!
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*recipe for 8-10 peaches
● Peach Filling
½ cup (125g) chopped peaches
2 tsp (10g) lemon juice
1 tsp (5g) granulated sugar
¾ tsp (1.5g) NH Pectin
½ cup (125g) chopped peaches
● Peach Whipped Ganache
3 ½ sheets of gelatin (7g)
⅔ cup (110g) white chocolate
⅖ cup (100g) heavy cream
1 ¼ cup (300g) cold heavy cream
½ cup (100g) peach pulp
● Chocolate Shell Glaze
1 cup (200g) cocoa butter
1 ⅛ cup (200g) white chocolate
● Glazing
yellow velvet spray
red velvet spray
● Chocolate Stems
¼ cup (50g) dark chocolate
● Steps:
1. Start making the recipe a day ahead.
2. Mix sugar and pectin. In a saucepan, heat ½ cup (125g) chopped peaches. When they reach 113ºF (45ºC) whisk in the dry ingredients. Add the lemon juice and boil one minute. Remove from the heat and add ½ cup (125g) chopped peaches. Fill 1.4”/3.5cm half spheres with half of the filling and freeze for 2h. Unmold the half spheres and fill with the remaining filling. Top with the frozen ones. Freeze. Smooth out the spheres and freeze again.
3. Heat heavy cream over medium-low heat. Turn off the heat and add the hydrated gelatin. Strain and pour it over the partially melted white chocolate and emulsify with a handmixer. Add the cold heavy cream and peach pulp and blend again. Refrigerate minimum 6h. Whip on medium speed until soft peaks. Use Apple/Cherry/Peach 3D Silicone Molds. Fill each cavity half way through with the ganache. Place a frozen Peach sphere in the center (it must not touch the bottom of the mold nor be placed too high) and fill up with remaining ganache pressing the ganache inside to avoid any possible gaps. Smooth out the surface and freeze minimum 6h.
4. For the Chocolate Shell Glaze, melt the white chocolate and cocoa butter in the microwave. Smooth out the frozen peaches in case you have any gaps. Carve each frozen peach by running the tip of a pairing knife from the top to bottom. Insert a skewer inside each peach.
5. Use the Chocolate Shell Glaze at 82.4-86 ºF/28-30ºC. Immerse the peaches in the Chocolate Shell Glaze. Let them set.
6. Protect counter tops with plastic wrap. Spray the peaches at a 45º angle and at 11.8''/30cm away from the cake. Spray with the yellow velvet spray first. Use the red velvet spray leaving some untouched spots to mimic the color of the real fruit.
7. For the Stems, blend the dark chocolate in a food processor until it forms a workable paste. Shape into peach stems and then insert them. Let them thaw in the fridge for 3-4h.
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GRAND MARNIER APRICOT CAKE - By Ani
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GRAND MARNIER APRICOT CAKE
IMPORTANT !!!
This recipe is for a small tray.
If you like to make this as a Regular cake? and like to bake in a deep cake pan? then double the recipe.
INGREDIENTS:
1 - 9 Pan or Springform Pan / lightly butter and flour and set aside.
1 c All Purpose Flour /sifted
4 to 6 Tabs. Apricot Jam / or any type of jam that you would prefer
1/4 c Granulated Raw Sugar / preferably or regular
4 to 5 Tbsp. Grand Marnier
1/2 tsp. Sea Salt / divided
Handful of dried soft Apricots / sliced in 1/2 as shown in pictures below
1/2 tsp. Baking Powder
1 stick Butter / Softened Room Temperature
2 large eggs / 1 whole and 1 yolk - Room Temperature
3/4 c Raw Sugar
3 tsp. Vanilla Extract
DIRECTIONS...
* Preheat the oven on 350F *
On the stove ...
1) Place a medium size pan over low - medium heat and add in Grand Marnier, sugar, cut apricots , 1/4 tsp. salt, vanilla and bring to a boil. Lower heat and simmer 2 to 3 minutes.
Add now the Apricot Jam, and simmer again for 5 minutes until thickened slightly like syrup.
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2) In a separate bowl place sifted flour and add the baking powder, salt, whisk and set aside.
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3) In the stand mixer now, using the metal whisker , on medium speed, add the butter and whisk until fluffy.
Add the sugar and again whisk until well blended, about 2 to 3 minutes. It should look light and fluffy now. Make sure to stop and scrape the sides of the bowl in the process.
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4) add in the eggs, vanilla, whip until smooth texture.
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5) now add in in 2 parts the flour mix. Continue mixing until you have a very nice soft and smooth Batter.
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6) Pour the batter into the floured and buttered Pan and smooth out the top. Then drop the tray 4 to 5 times on the counter to release the air bubbles.
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7) Now that the Apricot Jam has cooled off, and it is still syrupy,
set it next to you and pick out the apricots out and place them on top of batter.
Than, leaving 1/2 away from borders of the batter, pour the apricot jam over the top of the apricots.
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8) Place in the oven , on the middle shelf and bake for about 20 minutes.
Rotate the pan after 15 minutes of baking, to help the cake to bake evenly.
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Enjoy my dear friends :) and don't forget to leave me your comments and please tell your friends :)
Ani :)
ENJOY ❤
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Apricot cake
Gluten free dairy free apricot cake with brown sugar
????Самая вкусная Шарлотка с персиками???? #shorts
Самая вкусная Шарлотка с персиками (абрикосами). Тесто готовится на КИСЛОМ молоке. Вкусный рецепт шарлотки за 5 минут.
#шарлотка #шарлоткарецепт #пирог #shorts
Ингредиенты
Желтый персик (нектарин жёлтый) или Абрикос 700 гр
Яйцо 5 шт
Сахар 200 гр
Соль щепотка
Ванильный сахар 1 уп. (эссенция 3 кап. )
Разрыхлитель 10 гр
Кислое молоко 150 гр (можно и молоко, кефир, сметана, ряженка)
Мука 300 гр
Рецепт
Взбить яйца, сахар и соль в густую белую пену.
Добавить ванилин.
Далее просеивать муку с разрыхлителем. Перемешиваем лопаткой снизу вверх. Долго мешать не надо!
Вливаем , кислое молоко или кефир, можно и простоквашу.
Дно формы для выпечки застилаем пергаментом, смазываем сливочным или растительным маслом. Форма 26 см.
Выкладываем персики (абрикосы) половинками.
Выливаем тесто.
Украсим дольками персика (абрикоса).
Выпекаем шарлотку при 170 градусах 40 минут. Ориентируйтесь на свою духовку - у всех они разные!
Шарлотку остужаем, достаем из формы и переворачиваем. Остывшую шарлотку посыпаем сахарной пудрой и НАСЛАЖДАЕМСЯ!
Такая Шарлотка очень вкусная как в тёплом виде, так из холодильника????????????
Фрукты для шарлотки можно использовать по желанию - яблоки, груши, сливы, ягоды, абрикосы и персики. В моей семье любят такой пирог и зимой и летом!
#шарлоткасперсиками #шарлоткасабрикосами #вкуснаяшарлотка #вкусныйпирог #рецепты #рецептысперсиком #тесто #тестодляпирога #кислоемолокорецепты
Easy chia pudding recipe made with nectarines and apricots
An easy breakfast recipe but also wonderful as a dessert. Made using coconut milk, this chia pudding is an easy meal prep breakfast on-the-go or entertaining idea.
Get the recipe:
Woodfired Olive Oil Cake with Nectarines
Woodfired Olive Oil Cake with Nectarines is a delicious cake to have in your repertoire. Easy to get together, it uses up the falling heat in your woodfired oven and you can use whatever soft fruit or stone fruit are in season.
Overloaded on apricots or peaches? Put them in the cake. Picked a few too many blackberries? Put them in the cake.
Don't worry about using a mild olive oil either. We use the one we import from Mairena where we take our foodie groups to the Spanish Alpujarras. It's full flavoured, robust and packed with green pepperiness but the cake comes out perfectly - no overwhelming flavour of olive oil at all.
Do give it a go - check out the video - and the recipe is on our blog here -
Happy cooking
David and Holly
Manna from Devon Woodfired Cooking School
Manna from Devon On Social Media - join us!