Blood peach and rosemary mini cake

A creation of Anne Fashauer

Anne is Pastry chef and professional flavors matchmaker. She knows exactly how to sublimate each recipes using Andros Chef ingredients. Graduated with Marketing degree and Pastry formation, she proposes training course and collaboration with professionals.

Ingredients

20 pieces

Almond shortcrust pastry

120g Butter
2g Salt
90g Caster sugar
30g Almond powder
1 Egg
240g AP flour

Olive oil, almond and rosemary biscuit

75g Icing sugar
25g Almond powder
25g Flour
60g Egg whites
60g Olive oil
1 Rosemary sprig

Blood peach and vanilla confit

400g Blood peach puree
1 Vanilla pod
60g Caster sugar
12g NH pectin

Blood peach with rosemary mousse

500g Blood peach puree
500g Liquid cream
15g Gelatine

Blood peach icing

285g Blood peach puree
125g Water
75g Caster sugar
7,5g NH pectin
5g Gelatine

Rosemary decorations

100g Whole fat liquid cream
40g Mascarpone
15g Icing sugar
1 Rosemary sprig

Blood peach

The Andros Chef sweetened blood peach puree is a blend of peaches from France. Blood peach puree has a distinctive, sweet and juicy flavor that can enhance a wide range of dishes, from sweet to savory and also a deep, rich red color, which can add visual appeal to dishes and make them stand out.

Discover our products range Sweetened puree 90%

Preparation steps

Almond shortcrust pastry

Cream the butter, salt, caster sugar. Add the almond powder and egg. Coarsely add the flour and sand. Roll out at 2 mm thickness, between 2 baking sheets. Cut out disks of 6cm diameter. Bake between two silicone mats for 15 to 20 min at 160°C.
Olive oil, almond and rosemary biscuit

Pre-heat the oven at 180°C. Mix all the dry ingredients with choped rosemary. Add egg whites and whip. Add olive oil and mix. Pour the mixture in a 20cm square. Bake for 15 minutes until a gold colour is obtain. Take off the square and allow to chill on a rack.
Blood peach and vanilla confit

Heat to 40°C the blood peach puree with scrapped vanilla and pour in rain the sugar/pectin mix. Bring to a boil. Pour on the still cold olive biscuit and freeze. Cut out some 4cm diameter disks.
Blood peach with rosemary mousse

Place the blood peach puree in a sauce pan on low heat and add the bloomed gelatine. Whip the cream until a foamy texture is obtained. Gently fold the cooled puree into the whipped cream. Pipe in silicone discs and place a disc of confit inside.
Blood peach icing

Place the puree and water in a sauce pan. Bring to a boil with sugar and pectin mix. Add the bloomed gelatine. Use at 35 °C to glaze.
Rosemary decorations

The day before, prepare a cold infusion with the heavy cream and rosemary. Infuse the cream in the bowl of your mixer, then add the mascarpone. Whip it up and then add the powdered sugar.
Final touch

Glaze the disk with the blood peach icing. Place it on the almond shortcrust pastry. Using a plain 12mm piping tip, pipe a decorative cream rosette. Hollow out the center of the rosette using a melon baller previously dipped in boiling water. Fill the cavity with the remaining blood peach and vanilla filling. Decorate with a sprig of rosemary.