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Recipe Step by Step
INVERTED PUFF PASTRY
280g European-style butter
100g All-purpose flour
235g All-purpose flour
2g White vinegar
80g Butter (Melted)
Using the dough hook in a stand mixer, mix together the butter and smaller portion of flour and shape into a square.
Using the dough hook in a stand mixer, knead together the larger portion of flour with the salt, water, vinegar and warm melted butter. Shape into a square and leave to rest.
Place the second mixture at the center of the first mixture, and fold a book turn.Leave to rest before folding another book turn.Leave to rest before folding a letter turn.Leave to rest overnight.Fold another letter turn, then roll out the dough and cut to shape.
Note: To make the process easier, it is best to make the second mixture before the first mixture, before laminating.
ALMOND ICE CREAM
500g ALMOND PASTE FROM PROVENCE 70%
1480g Whole milk
60g Nonfat dry milk
8g Ice cream stabilizer
90g Invert sugar
110g Heavy cream 36%
Carefully weigh all the ingredients.
Use an immersion blender to soften the ALMOND PASTE with a small portion of the milk.
Put the remaining milk in a pasteurizing machine set to a high temperature setting or a saucepan.
Once the milk has reached approx. 85°F (30°C), add the dry milk, sugar, stabilizer, invert sugar and cream. At 115°F (45°C), add the softened ALMOND PASTE, stirring vigorously.
Complete the pasteurization process.
Chill at 40°F (4°C) for 12 hours. Churn.
Extrude the ice cream into tubs and store with the lids on at -5-0°F (-20 to -18°C).
CRISPY PASTRY ROUNDS
400g Inverted Puff Pastry
4g NOROHY VANILLA
Roll out the puff pastry to a thickness of 2.5mm.
Cut into a 30 × 40cm rectangle.
Split the vanilla bean and scrape out the seeds.Mix the seeds with the sugar.
Sprinkle the vanilla sugar onto the pastry, then roll-up. Firmly squeeze the roll in plastic wrap. Store in the refrigerator.
Cut the roll into 2mm rounds, then spread out between two sheets of parchment paper to a thickness of 1mm.
Bake between two baking trays (keep the two sheets of baking paper in place) until they have an even golden color. Store in a dry place.
2000g White peaches
2000g Yellow peaches
(as needed) Rosemary
Cut the peaches in half.Remove the peach pits and peels by dipping in boiling water then iced water. Store in the refrigerator.
Quickly heat up small but equal quantities of honey and b u t te r.
Add a sprig of rosemary, a quarter of a split vanilla bean and three peach halves.
Regularly sprinkle the peaches with water and roast on a low heat.
Assembly and finishing
Place Peaches on a plate. Use a small amount of water to deglaze the butter and honey, then sprinkle onto the peaches. Put the rosemary and vanilla in place and add a quenelle of almond ice cream and a few pastry rounds.