Before starting this Peach Entremets recipe, organise the necessary ingredients for the biscuit.
For the biscuit: Combine the eggs and sugar in a mixing bowl or in the stand mixer recipient.
Using a hand whisk, whip over a bain-marie.
The temperature should reach roughly 40°C. I recommend using a digital thermometer for this operation.
Finish beating with an electric mixer until cooled down completely. If you do not have a food mixer, you can finish beating manually. The preparation is ready when doubled in volume.
Add the sifted flour...
and incorporate gently with a rubber spatula, working in circular motions.
Place a tart ring or a pan that suits your entremet mould.
Pour the preparation into the mould, to a thickness of 1cm.
Even the surface with a cranked spatula.
Sprinkle flaked almonds on top.
Bake in a fan-assisted oven at 180°C (gas 4) for 12 to 15 minutes.
When cooked, remove from the oven and leave to cool.
For the peach marmalade: Organise all the necessary ingredients.
Pour the peach purée in a saucepan.
Add the diced peaches. If peaches are not in season, you can used tinned peaches in syrup.
Combine. Cook over medium heat.
In a separate bowl, combine the yellow pectin powder and castor sugar
using a spoon. It is essential to blend these two ingredients together beforehand to avoid lumps.
When the peach preparation starts boiling, add the pectin and sugar mix
Combine with a whisk until the pectin and sugar have dissolved completely in the hot purée.
Continue cooking for a few minutes, whisking constantly.
When the preparation starts turning into a jelly-like texture, mix with a hand blender...
until you obtain the consistency of a marmalade. The consistency should not be too thin, with whole bits of peaches.
Transfer into a large dish and spread to a thin layer.
Cover the surface with cling film.
Set aside to cool.
For the vanilla crème chiboust:Organise all the necessary ingredients.
Steep the gelatine sheets in a bowl filled with cold water.
Cut the vanilla pod lengthwise...
then add to the milk (seeds and pod). Transfer into a saucepan.
Clarify the eggs. Place the yolks in a mixing bowl. Add the castor sugar.
Blanch the ingredients using a whisk.
Add the cornflour
and combine well.
When the milk starts boiling..
pour it over the egg yolk preparation
Combine well with a whisk.
Transfer the preparation into the saucepan used to boil the milk.
Cook over medium heat until thick. Stir constantly to prevent the cream from sticking to the pan.
Remove the saucepan from the heat, then strain the soft gelatin
and add to the cream.
Combine until the gelatin is completely dissolved. Remove the vanilla pod.
Pour the pastry cream into a large baking sheet with raised edges and spread to a thin layer. This will allow the cream to cool down a lot faster.
Cover with cling film and leave to cool at room temperature.
In a small saucepan, place the water and sugar.
Cook the sugar and water until the temperature reaches 119°C.
When the preparation gets close to 119°C, beat the egg whites until firm.
then add the cooked sugar.
Beat until cooled down completely. When the meringue mix is ready...
remove the cling film from the pastry cream. Transfer into a recipient and whisk until homogeneous.
Add half of the meringue to the pastry cream. Combine with a whisk to remove lumps.
Add the rest of the meringue and combine gently with the whisk. Whisk the preparation a couple of times for a smooth consistency.
For the filling: Finely slice the peaches, to a thickness of 4 or 5 mm.
Dice the slices so that the pieces are small and regular.
Place the peach dices on paper towel so it absorbs as much water as possible. Combine the peach cubes to the vanilla crème chiboust
Assembling the cake: Fill a mousse ring or the entremet mould with crème chiboust. Spread evenly and create a volcano shape, so that the crème goes all the way up the ring/mould sides and there is a small gap at the top. Fill the gap with peach marmalade. Let set in the fridge, then cover with the almond biscuit. The side with flaked almonds should be in contact with the peach marmalade.
Cut the biscuit to the dimensions of the ring/mould . Refrigerate the cake if needed.
Place the entremet mould in the freezer overnight to set.
For the peach icing: (make the day before) Organise all the necessary ingredients.
Pour the water and sugar in a saucepan.
then add the glucose syrup. (It can be melted in the microwave for a few seconds to give it a liquid consistency that will be easier to work.)
Heat the ingredients until the temperature reaches 103°C. This should be very quick. Basically, the temperature is right when you reach a gentle boil.
Pour the sweetened condensed milk in a separate recipient.
When the preparation reaches 103°C, pour over the condensed milk and combine.
Add the white chocolate chips...
and combine well with a whisk until melted.
Add the rehydrated gelatine last. It will melt quickly in the warm icing
Add few drops of white, pink, yellow and orange gel colors to obtain the peach color.
and combine well with a whisk
Refrigerate overnight.
The following day, process the peach icing, using a hand blender. You should use a deep, narrow recipient.
This will allow to remove any air bubbles and obtain a smooth consistency.
Remove the cake from the freezer, unmould and place the cake on a cooling rack. The grid should be placed on a deep baking tray in order to collect the icing excess.
Pour the icing in a thin stream on the surface of the centre, starting from the centre outwards.
The sides should be coated with an even layer of icing.
Let the excess icing drip down in the tray.
Place in the fridge for the icing to set and for the cake to defrost slowly.
Decorate with peach slices, gumpaste flowers and 24carat edible gold leaf.
Reserve in the fridge until ready to serve.
