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PEACH, DULCE DE LECHE & BUCKWHEAT HONEY ENTREMETS
Made with BLOND DULCEY 35%
An original Recipe by Chef Catherine Mera
Approx. 20 servings
Recipe Step by Step
BUCKWHEAT HONEY GANACHE
388g UHT cream 35%
66g whole UHT milk
107g buckwheat honey
351g Caraïbe 66% dark chocolate
Pour onto the chocolate and mix lightly using a spatula.
BUCKWHEAT HONEY SAVOIE SPONGE
250g melted butter
290g buckwheat flour
15g baking powder
250g almond powder
180g Charlevoix buckwheat honey
120g Ontario peaches
Mix the eggs and the sugar until you got a creamy color, then add the dry ingredients (buckwheat flour, cornstarch, baking powder, almond powder), the melted butter and honey and gently mix with a spatula.
Sprinkle with peach cubes.
Bake at 350°C for 14 minutes.
150g hazelnut paste
50g crushed hazelnuts
Add butter, feuilletons and crushed hazelnuts and mix gently.
DULCEY NAMELAKA CREAM
170g Dulcey 35% blond chocolate
100g whole UHT milk
200g UHT cream 35%
Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the cold cream then mix again.
Leave to stiffen in the refrigerator.
1L white peach fruit purée
15g pectin NH
15g gelatin mass
Assembly and finishing
With a spatula, spread the crunchy praliné on the Savoie sponge.
Pour the ganache, then the peach gelée.
Cut into equal portions (20 approx.).
With a piping bag fitted with a Saint-Honoré tip, add the Namelaka cream.
Add some small peach pieces and green peas sprouts.