Peach and speculoos entremet composed of
– a crispy speculoos biscuit,
– white peach mousse,
– yellow and orange velvet spray,
– yellow peach jelly,
– a butterfly tuile.
Equipment used
– Silikomart Ode 50 silicone mould
– Pavoni butterfly mould
– Yellow and orange velvet sprays
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Ingredients
Crunchy biscuit
✔20g white chocolate
✔30g speculoos paste
✔20g crêpes dentelles
White peach and verbena mousse
✔40g single cream
✔Verbena leaves
✔85g blended peaches
✔15g sugar
✔70g cold single cream
✔2g gelatine
Yellow peach jelly
✔100g peaches
✔20g sugar
✔10g water
✔4g gelatine
Tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
Assembly
Yellow and orange velvet spray
Decoration
A few edible flowers
The recipe
For 4 entremets
Crunchy biscuit
✔20g white chocolate
✔30g speculoos paste
✔20g crêpes dentelles
Mix the white chocolate (melted in the microwave), the speculoos paste and the crêpes dentelles. Roll out between two sheets of baking paper.
Place in the refrigerator to allow the chocolate to harden, then cut out using a cookie cutter with a diameter slightly smaller than the opening of your mould. Keep refrigerated until ready to assemble.
White peach and verbena mousse
✔40g single cream
✔Verbena leaves
✔85g blended white peaches
✔15g sugar
✔70g cold single cream
✔2g gelatine
Place the gelatine in a large bowl of cold water.
Pour the 40g of single cream into a saucepan. Heat, turn off the heat, add the verbena leaves and leave to infuse for a few minutes.
Remove the verbena leaves. Add the blended peaches.
Increase the heat and turn off as soon as it starts to boil. Then add the squeezed gelatine. Set aside.
In a mixing bowl, whip the 70g of well-chilled liquid cream with a mixer until stiff.
Gently fold in the cooled mixture (temperature below 30°C) using a spatula.
Montage
Fill each cavity of the Silikomart Ode 50 mould with white peach mousse.
Add the crispy speculoos biscuit and place in the freezer for at least 6 hours.
Yellow peach jelly
✔100g peaches
✔20g sugar
✔10g water
✔4g gelatine
Place the gelatine leaves in a large bowl of cold water.
Blend the 100g of peaches. Pour into a saucepan with the water and caster sugar. Heat. As soon as it starts to boil, remove from the heat and add the softened and squeezed gelatine. Mix and leave to cool slightly before filling your silicone mould.
The next day, remove the peach desserts from their moulds and immediately apply the yellow and orange velvet spray.
Place on your plate in the hollow of the yellow peach jelly.
Place in the refrigerator for at least 4 hours to thaw completely.
I served it with edible flowers. Add your tuile just before serving.
Tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
Mix all the ingredients together. Fill the Pavoni butterfly mould. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 180°C for 6-8 minutes (may vary depending on your oven). Remove from the oven and turn out immediately. Be careful, they harden very quickly and become brittle. Handle with care.
Place the tuiles on the plate just before serving.
