Imported from YouTube

Peach Illusion Desserts

Name: Peach Illusion Desserts
Prep time: 90 min
Cook time: 25 min
Total time: 115 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 egg; 30 g granulated sugar (For the madeleine sponge.); 20 g butter (Melted, for the madeleine sponge.); 25 g neutral oil (For the madeleine sponge.); 50 g flour (Sifted.); 1 tsp baking powder; 10 g milk; 400 g peaches and nectarines (Cut into small cubes; indicated as 2 peaches and half a nectarine, for the marmalade.); 30 g granulated sugar (For the marmalade.); 10 g balsamic vinegar; 200 g peach and nectarine brunoise (Indicated as 1 peach and half a nectarine; the video does not clearly specify when to add it.); 3 g vanilla powder (For the marmalade.); 3 g gelatin (To be hydrated in cold water; the amount of water is not specified.); 2 vanilla beans (Split in half and scraped.); 100 g cream (Hot, for infusing the vanilla.); 220 g cream (Cold.); 80 g white chocolate (For the whipped ganache; melted before adding the hot cream.); 150 g white chocolate (For the coating.); 150 g cocoa butter (For the coating.); yellow oil-soluble food coloring (Amount not specified; for the coating.); peach stem or chocolate paste (For finishing; amount not specified.); red velvet spray coating (For finishing; amount not specified.)

Recipe by Les Gourmandises d’Abdi @Lesgourmandisesdabdi · YouTube

Imported by Eddy Lyoen on SeeMeCook

Individual desserts shaped like peaches, made with a madeleine sponge, peach-nectarine marmalade, and vanilla whipped ganache, then coated with colored white chocolate and sprayed with a red velvet coating. The combination of peaches and nectarines provides a fruity filling, while the molding and finishing imitate the appearance of a real fruit.

6 servings115 minFrench

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Ingredients

1 egg
30 g granulated sugar (For the madeleine sponge.)
20 g butter (Melted, for the madeleine sponge.)
25 g neutral oil (For the madeleine sponge.)
50 g flour (Sifted.)
1 tsp baking powder
10 g milk
400 g peaches and nectarines (Cut into small cubes; indicated as 2 peaches and half a nectarine, for the marmalade.)
30 g granulated sugar (For the marmalade.)
10 g balsamic vinegar
200 g peach and nectarine brunoise (Indicated as 1 peach and half a nectarine; the video does not clearly specify when to add it.)
3 g vanilla powder (For the marmalade.)
3 g gelatin (To be hydrated in cold water; the amount of water is not specified.)
2 vanilla beans (Split in half and scraped.)
100 g cream (Hot, for infusing the vanilla.)
220 g cream (Cold.)
80 g white chocolate (For the whipped ganache; melted before adding the hot cream.)
150 g white chocolate (For the coating.)
150 g cocoa butter (For the coating.)
yellow oil-soluble food coloring (Amount not specified; for the coating.)
peach stem or chocolate paste (For finishing; amount not specified.)
red velvet spray coating (For finishing; amount not specified.)

Steps

1
Heat the 100 g of cream. Split the vanilla beans in half, scrape out the seeds, and add them to the hot cream. Cover and infuse for 20 minutes.
2
Hydrate the gelatin in cold water for 10 minutes, then squeeze out the excess water.
3
Reheat the vanilla-infused cream. Pour it in two additions over the 80 g of melted white chocolate, mixing as you go. Add the squeezed gelatin while the mixture is still hot.
4
Add the 220 g of cold cream and mix one last time. Cover with plastic wrap directly on the surface and set aside; the video does not specify the resting time.
5
Preheat the oven to 170 °C.
6
Whisk the egg and the 30 g of sugar until the mixture turns pale.
7
Add the lukewarm melted butter, then the neutral oil, and mix.
8
Add the sifted flour and baking powder. Mix gently.
9
Add the milk and mix. Pour the batter into a mold; the video does not specify the mold or the baking time.
10
When removed from the oven, let the biscuits cool in the mold. Once cool, cut them out.
11
Place the diced peaches and nectarines with the sugar in a pan. Cook over medium-high heat for 10 to 15 minutes, stirring occasionally, until softened.
12
Pour the mixture into a bowl and add the vanilla powder. The source does not specify when to add the balsamic vinegar or the 200 g of brunoise.
13
Fill the 5 cm half-sphere molds with the biscuit and marmalade mixture to form the inserts. Unmold them and return them to the freezer. The video does not specify the freezing time.
14
In the 6 cm mold, fill the half-spheres two-thirds full with whipped ganache. Place one soft cake-and-marmalade insert in each cavity and press down firmly. Unmold and repeat with the remaining inserts.
15
Pipe a ball of whipped ganache to join the half-spheres. Assemble them to form the peaches and remove the excess cream. Make sure to position the soft cake at the bottom.
16
Melt the 150 g of white chocolate and the 150 g of cocoa butter together. Add the yellow oil-soluble food coloring. The video indicates using the glaze at 38 °C.
17
Coat the peaches with the glaze. Remove them from the skewer used for dipping.
18
Spray lightly and irregularly with the red velvet coating. Gently heat with a blowtorch, then add the peach stem or a stem made from chocolate paste.

Notes

The source recipe specifies the quantities and molds (5 cm half-spheres for the inserts and 6 cm half-spheres for the desserts), but does not provide the baking time for the biscuit, the ganache resting time, or the freezing time. The balsamic vinegar and brunoise are listed among the ingredients, but their incorporation is not clearly shown or described in the visible steps. The airbrush is optional and, according to the author, brings the color closer to that of a real fruit.