RECIPES

RECIPE

PEACH-LITCHI PANACHE
1 ALMOND STREUSEL
Toast the almonds in a 150°C convection oven for 20 minutes. Pulverize the
toasted almonds with the dry ingredients. Combine all the ingredients to
form a dough. Work through a sieve. Bake in a 150°C convection oven for
20 minutes.

2 RECONSTITUTED ALMOND SHORTBREAD

Combine the melted chocolate with the almond praliné. Add the baked
streusel, feuillantine and fleur de sel. Spread out in Ø18-cm rings. Chill.

3 VANILLA ALMOND GENOISE

Combine the almond paste with the eggs, liquid vanilla, scraped vanilla
bean and salt. Whisk to form an emulsion. Gently fold in the cornstarch and
ground almonds. Add the melted butter and the amaretto. Spread out in a
silicone mould and bake in a 170°C convection oven for 14 minutes. Cut into
Ø18-cm circles.

4 POACHED PEACHES
Blanch the peaches and plunge into ice water. Peel, cut in half and remove
the pit. Poach in the hot syrup (water, sugar, vanilla). Store in the refrigerator.

Ingredient list

ALMOND STREUSEL
60 g w h ole raw alm onds 5 PEACH-LITCHI CONFIT
60 g fine s ugar
60 g T55 flour Combine the dextrose with the NH pectin. Heat the purées and add the
dextrose-pectin mixture. Bring to the boil. Add the lemon juice and the
0,6 g fleur de s el
gelatine mass. 
60 g Elle & Vire gourm et butter 82% fat
RECONSTITUTED ALMOND SHORTBREAD
112 Dulc ey c h oc olate
35 g alm ond praline pas te
201 g alm ond s treus el
72 g feuillantine
6 PEACH-LITCHI COMPOTE
0,7 g fleur de s el Stir the peach-litchi confit until smooth. Finely dice the litchis and poached
peaches. Combine the confit with the diced fruit.
VANILLA ALMOND GENOISE
540 g alm ond pas te
376 g w h ole eggs
20 g liq uid v anilla
8 g v anilla pods

7
4 g s alt
82 g c orns tarc h LIGHT VANILLA CREAM
40 g ground alm onds
200 g Elle & Vire gourm et butter 82% fat Infuse the vanilla in the cream (1). Make a custard with the cream (1), sugar,
egg yolks and vanilla. Add the gelatine mass and the mascarpone. Mix with
a hand blender. Let cool. The next day, whip the custard with the
POACHED PEACHES
mascarpone and add the whipped cream (2).
5 w h ite peac h es
500 g w ater
225 g fine s ugar
1 v anilla pods

PEACH-LITCHI CONFIT
8 ASSEMBLY
76 g dextros e Line Ø18-cm x 2-cm high tart rings with 130 g of reconstituted almond
7 g pec tin NH shortbread. Chill. Pipe in 40 g of light vanilla cream, spread out and top
307 g peac h purée with a Ø18 cm disc of almond genoise. Cover with 60 g of vanilla cream
77 g ly c h ee purée and smooth the surface. Freeze. On the surface, pipe out a ring composed
of 110 g of vanilla cream using a plain 18-mm tip. Fill the centre of the ring
5 g lem on juic e
with 130 g of peach-litchi compote. Top with a 10-cm disc of almond
63 g gelatin m as s
genoise. Spread the vanilla cream over the exterior to create a sloped top
and smooth the surface. Chill. Pipe out the vanilla cream on the slope using
PEACH-LITCHI COMPOTE a large 6-cm ribbon tip. Sprinkle with chopped almonds and decorative
snow sugar. Place a 2-cm high band of white chocolate around the base of
400 g peac h -litc h i c onfit
the entremets. Fill the centre with 50 g of peach-litchi compote. Decorate
100 g c anned litc h is , rins ed and drained
with canned litchis and white chocolate fans.
200 g poac h ed peac h es

LIGHT VANILLA CREAM

322,5 g Exc ellenc e Wh ipping Cream 35% fat
3 v anilla pods
75 g s ugar
60 g egg y olk s
45 g gelatin m as s
300 g Elle & Vire Mas c arpone
225 Exc ellenc e Wh ipping Cream 35% fat

ASSEMBLY
QS c h opped alm onds
QS dec orativ e s now s ugar
QS c anned litc h is
QS w h ite c h oc olate
 Elle & Vire products used

ELLE & VIRE EXCELLENCE

GOURMET BUTTER WHIPPING CREAM
82% FAT 35% FAT

ELLE & VIRE

MASCARPONE