Peach bellini

Pastry recipe
Jean-Marc GAUCHER

Jean-Marc GAUCHER

Executive Pastry Chef, Mira Hotel in Hong Kong & Les vergers Boiron Brand Ambassador
Jean-Marc Gaucher began his career in his native France, opening his own bakery and pastry shop in Nice.  He has been the Executive Pastry Chef of Hong Kong’s luxury Mira Hotel, since 2010, which...
  1. Peach compote

    Ingredients

    • Frozen fruit purée, sugar added : White peach - 450 g
    • Frozen fruit purée 100% : Lime - 50 g
    • Pectin NH - 16g
    • Gelatin - 15g
    • Sugar - 100g
    • Glucose - 100g

    Boil the puree with glucose, add the pectin, the sugar and the gelatin and set aside.

    In this step

  2. Vanilla white chocolate mousse

    Ingredients

    • Milk - 500g
    • Egg yolk - 100g
    • Gelatin - 12g
    • Whipped cream - 750g
    • Madagascar Vanilla (pod) - 2
    • White chocolate - 500g

    Boil milk, infuse the vanilla pod and pour on the egg yolk, bring it to 77°C.
    Add the gelatin in the hot mixture, pour it on the melted chocolate and add the whipped cream.

  3. Prosecco jelly

    Ingredients

    • Frozen fruit purée, sugar added : White peach - 125 g
    • Frozen fruit purée 100% : Raspberry - 40 g
    • Water - 360g
    • Sugar - 150g
    • Gelatin - 25g
    • Prosecco - 125g

    Boil water and sugar, add the gelatin, the prosecco or champagne and the warm puree.
    Set aside in the chiller.

    In this step

  4. Sugar dough

    Ingredients

    • Butter - 120g
    • Icing sugar - 80g
    • Almond powder - 24g
    • Salt - 1
    • Egg - 45g
    • Vanilla (essence) - 2g
    • Flour - 200g

    Mix in this order: butter, icing sugar, almond powder, salt, vanilla and eggs.
    Add the flour and mix again 2 minutes, keep the dough in a chiller for 1 hour.
    Bake the dough in a oven at 180°C.
     

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