Very juicy, with a sweet and soft taste like velvet, peach is a very old fruit that should be brought back to our tables once the good weather returns. There are four main families of peaches: the white ones, which are the most delicate, juicy and fragrant; the yellows, the most robust, with a less subtle taste; flat peaches, which are rustic and not very juicy and delicately scented; vine peaches, a late variety that appears at the end of summer, very sweet and very aromatic.
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To choose a peach: feel it. It must give off a good fragrance, but also be a little flexible under the fingers. It does not keep in the refrigerator, otherwise it no longer tastes and becomes floury.
Ingredients
- 4 peaches
- 20 g sugar
- 10 g butter
- 10 verbena leaves (or lavender / rosemary)
For the cream
- 12.5 cl liquid cream
- 1 vanilla pod
- 25 g sugar
- 1 egg
- 1 teaspoon liquid vanilla extract
For the brioche
- 4 slices of brioche
- 10 g butter
The recipe for pan-fried peaches
1. We start by cutting the peaches in 8.
2. They are browned in a little butter in a pan, with some verbena leaves to bring freshness. Bubbles form on the surface, it is a sugar syrup with the natural sugar of the fruit. We have the aromas of peach that emanate.
3. We are going to help caramelization by adding a little sugar.
4. As soon as the caramel takes on color, the heat is lowered.
5. These peaches are served with a lost brioche, soaked in a sweet and vanilla cream, mixed with an egg and browned in butter.
6. We add a few verbena leaves on top.
If you don't want to cook
If you don't want to bother cooking, you can go to Tourrettes, in the Var hinterland. If you are lucky to be on vacation there, discover the magnificent Domaine de Terre Blanche. In the restaurant "Le Gaudina", pastry chef Gaëtan Fiard makes a pretty peach pan with honey and fresh thyme, which he inserts into a rolled cookie topped with a vanilla cream. It is a very fresh and truly delicious dessert.
Gaëtan Fiard's recipe: peach rolled cookie
For six people
Ingredients :
4 egg yolks
15 g milk
25 g sugar
5 g honey
20 g grapeseed oil
65 g flour
In a second container
3 egg whites
60 g sugar
1. Mix the egg yolks, sugar, milk and honey then add the common seed oil in 3 times, then add the sifted flour. Then add the whipped whites in 3 batches. Spread and cook at 160 ° for 10 minutes.
For the vanilla mounted ganache
80 g cream
1 vanilla pod
1 gelatin sheet
35 g white chocolate
In a second container
80 g cold cream
1. Boil the first cream with the vanilla then add the gelatin and pour 3 times over the white chocolate, add the second cream and leave to cool overnight in the fridge. Whisk until the assembled ganache is sticking.
Assembly:
Flip the cookie over the sheet and spread the whipped vanilla cream, sprinkle with pieces of fresh peaches and sautéed peaches with honey and fresh local thyme. Roll the cookie and tighten it well, let cool for about two hours in the fridge. Decorate in a pocket with the rest of the vanilla cream and peach segments. Serve as fresh.