Peche Royale Dans Son Panier Fleuri
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
milk
|
|
| 1 | x |
vegetable oil
for frying |
*
|
| 4 | each |
genoise
|
* |
| 2 | each |
peaches
ripe |
|
| Sabayon | |||
| 3 | each |
egg yolks
|
*
|
| ¼ | cup |
sugar
|
|
| 2 | ounces |
liqueur
grand marnier or cointreau, orange flavor |
|
| 2 | tablespoons |
water
warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
milk
|
|
| 1 | x |
vegetable oil
for frying |
*
|
| 4 | each |
genoise
|
* |
| 2 | each |
peaches
ripe |
|
| Sabayon | |||
| 3 | each |
egg yolks
|
*
|
| 59 | ml |
sugar
|
|
| 57.8 | ml/g |
liqueur
grand marnier or cointreau, orange flavor |
|
| 3E+1 | ml |
water
warm |
|
Directions
Put the flour in a bowl and add sugar and mix.
Beat in eggs one at a time and, when they are incorporated and the dough is smooth, add milk to make a batter.
Dip a ladle or a mold into the hot fat briefly and dip into the batter. Put the ladle back into the fat carefully and fry until a "basket" comes away from the ladle. Fry the basket until it's golden and drain.
Fit the genoise into the bottom of each basket.
Drop peaches one at a time into boiling water for 10 seconds to loosen the skin, then peel, halve and remove the pit. Place a peach half on each genoise.
Form "handles" for the "baskets" out of Pate a Choux and bake them, then secure to the baskets with thick chocolate icing. Top each peach with sabayon and garnish with candy flowers.
Sabayon: Whisk egg yolks with sugar until they are light and lemon-colored.
Add Grand Marnier and continue whisking. Put the mixture over low heat and cook carefully.
Add warm water in a stream and whisk to form a smooth light-yellow sauce.
