Peach floating island

Pastry recipe
 Fabrice Chalaye

Fabrice Chalaye

Passionate about cooking and pastry since early childhood, Fabrice Chalaye gets his NVQ in Cooking in part-time at M. Chartron’s restaurant in Saint Donat and then his HND in 2002. In 2003, he set ...
  1. Peach floating island


    • Ambient fruit purée 100% : Yellow peach - 25ml
    • Custard - 150g
    • Egg white - 60g
    • Sugar - 10g

    Whip up egg whites and cook them in a hardly simmering water 3 min on each side. Dig the middle of the white, place it on the custard and fill the middle with the peach puree.

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