Peach
Peach
Receptura
| Grupa | Težina / Zapremnina | Proizvod |
|---|---|---|
| Genoise White | 400 g | for the biscuit |
| Eggs | 300 g | for the biscuit |
| Water | 100 g | for the biscuit |
| Glucose | 50 g | for the biscuit |
| Butter | 100 g | for the biscuit |
| Water | 500 g | for the cream |
| Minuta Cream | 200 g | for the cream |
| Casa Cream 35% | 200 g | for the cream |
| Pasta Vaniglia Tahiti | 30 g | for the cream |
| Water | 100 g | inset |
| Fruitful Peach | 1000 g | inset |
| Gelatin leaves | 4 pcs | inset |
| Chocolatier White Waffle | 1000 g | for the base |
| Biscotto | 700 g | for the base |
| Arabesque White 30% | 600 g | spray |
| Cacao butter | 400 g | spray |
Priprema
Base
Place the Genoise, eggs and water in the mixer bowl and beat for 6 minutes on high speed.
As soon as the mixture is ready, reduce to a slow speed and pour the melted butter together with the glucose.
Serve in a 60x40 cm sheet pan.
Bake at 190 °C for 9 to 11 minutes.
Cream
Lather Casa Cream UHT 35%.
Beat the water with Minuta Cream for 3 minutes on high speed with the whisk.
Finally, homogenize the cream with the whipped cream and
add Pasta Vaniglia Tahiti.
Inset
Heat the Fruitful Peach together with the water to 70 °C.
Add the softened gelatins and mix.
Serve in the corresponding form and freeze.
Base
Heat the Chocolatier White Waffle in the microwave and add the Biscoto and blend. Spread on a baking sheet.
Freeze and cut with the cutter to the desired size.
Spraying
Melt both materials together and spray at a temperature of 60 °C.
Decor
At will.
