Side Pannel
Peche Royale Dans Son Panier Fleuri
Peche Royale Dans Son Panier Fleuri
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 1/2 c Flour
- 1/4 c Sugar
- 2 lg Eggs
- 1/2 c Milk
- Oil, for frying
- 4 Genoise, 3" layers **
- 2 Peaches, ripe
- Pate a choux **
Directions
SABAYON
3 Egg yolks
1/4 c Sugar
2 oz Grand Marnier
2 tb Water, warm
** See recipe for Genoise
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.
3 Egg yolks
1/4 c Sugar
2 oz Grand Marnier
2 tb Water, warm
** See recipe for Genoise
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.
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