Peach and Caramel Dessert - Mathias Boirie
Advanced level
Peach and Caramel Dessert by Mathias Boirie
Representing Venice
Glucose syrup |
785g |
Granulated sugar for caramel |
165g |
Butter |
25 g |
Cream 36% fat for caramel |
270g |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
4g |
Sea salt |
2g |
Pasteurized liquid egg yolks |
115g |
Granulated sugar for sabayon |
50g |
Water for sabayon |
50g |
Powdered gelatin |
42g |
Cold filtered water for gelatin |
72g |
Cream 36% fat for whipping |
560 g |
Granulated sugar |
1.470g |
Cream 36% fat |
840g |
RENO X Dark 64% |
2,500g |
RENO X Milk 33% |
600g |
Soft caramel base |
600g |
Feuilletine wafers |
1,200 g |
Ravifruit White peach purée |
788 g |
Glucose powder DE 33 |
100g |
NH pectin |
42g |
Ravifruit Peach purée |
767g |
Pasteurized liquid whole eggs |
344g |
Butter, softened |
513g |
Gelatin sheets, dry weight |
6.5g |
Butter, chilled and cubed |
180 g |
Confectioners’ sugar |
100g |
Salt |
4g |
Almond flour |
26g |
All-purpose flour |
400 g |
Whole egg |
72g |
Vanilla extract |
10 g |
Water for the syrup |
500g |
Granulated sugar for the syrup |
500g |
Dextrose |
500g |
Granulated sugar for the pectin |
60 g |
Cold water for gelatin |
150g |
Citric acid |
5 g |
Water for citric acid |
5 g |
Caramel mousse
Ingredients
Glucose syrup
125g
Granulated sugar for caramel
165g
Butter
25 g
Cream 36% fat for caramel
270g
Sea salt
2g
Pasteurized liquid egg yolks
115g
Granulated sugar for sabayon
50g
Water for sabayon
50g
Powdered gelatin
12g
Cold filtered water for gelatin
72g
Cream 36% fat for whipping
560 g
Preparation
1. Hydrate the gelatin in the 72 g cold filtered water, then melt gently.
2. Caramelize the glucose syrup with the 165 g sugar.
3. Bring the butter, 270 g cream, vanilla paste and salt to the boil. Carefully add to the caramel in stages, stirring until smooth.
4. Over a bain-marie, heat the yolks, 50 g sugar, 50 g water and melted gelatin to 60°C, whisking continuously.
5. Whip on medium speed until the sabayon has doubled in volume and cooled.
6. Cool the caramel to 35°C, then gently fold together with the sabayon.
7. Whip the remaining 560 g cream to soft peaks and fold into the caramel mixture.
8. Use immediately for assembly, then freeze.
Soft caramel base
Ingredients
Granulated sugar
1000g
Cream 36% fat
840g
Glucose syrup
160g
Preparation
1. Heat the cream and glucose syrup together until hot and the glucose has dissolved.
2. In a separate heavy-based saucepan, caramelize the sugar to an even amber color.
3. Carefully add the hot cream mixture in stages, stirring to combine.
4. Return to a gentle heat and stir until completely smooth. Allow to cool; weigh 600 g of the finished base for the crunch.
Caramel crunch
Ingredients
Preparation
1. Melt the dark and milk chocolates together gently until fluid.
2. Warm the measured caramel base until fluid, without boiling.
3. Gradually incorporate the caramel base into the melted chocolates, mixing until uniform.
4. Fold in the feuilletine wafers without crushing them excessively.
5. Spread immediately into a thin, even layer at the thickness required for assembly. Refrigerate until set.
Peach and vanilla gel
1. Split the vanilla pod and scrape out the seeds.
2. Place the peaches, sugar, vanilla seeds and pod in a saucepan. Cook, stirring, until lightly caramelized.
3. Add the peach liqueur and juice and bring to the boil.
4. Whisk in the agar and cook briefly at a boil, stirring continuously.
5. Remove the vanilla pod. Blend until smooth, pour into a container and refrigerate until set.
6. Blend the set mixture again until it forms a smooth gel.
White peach confit
Ingredients
Ravifruit White peach purée
788 g
Granulated sugar
100g
Glucose powder DE 33
100g
NH pectin
12g
Preparation
1. Mix the sugar, glucose powder and NH pectin thoroughly.
2. Sprinkle the dry mixture over the white peach purée and blend with an immersion blender until homogeneous.
3. Heat to 85°C, stirring continuously.
4. Pour immediately into the required molds or container and allow to set.
5. For a pipeable texture, blend the set confit until smooth.
Peach crémeux
Ingredients
Ravifruit Peach purée
267g
Granulated sugar
370g
Pasteurized liquid whole eggs
344g
Butter, softened
513g
Gelatin sheets, dry weight
6.5g
Preparation
1. Soak the gelatin sheets in cold water until hydrated. Drain and squeeze out the excess water.
2. Combine the peach purée, sugar and liquid whole eggs in a bowl set over a bain-marie.
3. Cook gently, stirring continuously, until the mixture thickens.
4. Remove from the heat. Add the hydrated gelatin and stir until dissolved.
5. Allow the mixture to cool until lukewarm.
6. Add the softened butter gradually, blending with an immersion blender until smooth and homogeneous.
7. Cover the surface and refrigerate until set.
Vanilla sablé
Ingredients
Butter, chilled and cubed
180 g
Confectioners’ sugar
100g
Salt
4g
Almond flour
26g
All-purpose flour
400 g
Whole egg
72g
Vanilla extract
10 g
Preparation
1. Preheat the oven to 160°C.
2. In a stand mixer fitted with the paddle attachment, combine the dry ingredients and butter. Mix until the mixture resembles coarse crumbs.
3. Add the egg and vanilla extract. Mix just until incorporated; do not overmix.
4. Roll the dough to 2.5 mm between two sheets of parchment paper. Refrigerate for 20 minutes.
5. Cut to the required shape, place on a lined baking tray and freeze for at least 10 minutes.
6. Bake for approximately 15 minutes, or until lightly golden. Allow to cool completely.
Peach glaze
Ingredients
Water for the syrup
500g
Ravifruit Peach purée
500g
Granulated sugar for the syrup
500g
Dextrose
500g
Glucose syrup
500g
Granulated sugar for the pectin
60 g
NH pectin
30g
Powdered gelatin
30 g
Cold water for gelatin
150g
Citric acid
5 g
Water for citric acid
5 g
Preparation
1. Hydrate the powdered gelatin in the 150 g cold water.
2. Combine the 500 g sugar and dextrose. Place in a saucepan with the 500 g water, peach purée and glucose syrup. Heat to 40°C.
3. Mix the NH pectin with the remaining 60 g sugar. Whisk gradually into the warm syrup.
4. Warm the citric acid with the remaining 5 g water until dissolved.
5. Cook the glaze to 103°C. Remove from the heat and stir in the citric acid solution.
6. Add the hydrated gelatin and stir until completely dissolved.
7. Strain into a clean container. Cover the surface, cool and refrigerate.
