Oven-roasted peaches with sweet almond ice cream
INVERTED PUFF PASTRY
- Butter 84% 280g
- All-purpose flour 100g
- All-purpose flour 235g
- Salt 8g
- White vinegar 2g
- Water 100g
- Melted butter 80g
Using the dough hook in a stand mixer, mix together the butter and smaller portion of flour and mold into a square.
Using the dough hook in a stand mixer, knead together the larger portion of flour with the salt, water, vinegar and warm melted butter.
Shape into a square and leave to rest.
LAMINATING THE DOUGH
Place the second mixture at the center of the first mixture, and fold a book turn.
Leave to rest before folding another book turn.
Leave to rest before folding a letter turn.
Leave to rest overnight.
Fold another letter turn, then spread out the dough and cut to shape.
Note: To make the process easier, it is best to make the second mixture before the first mixture, before laminating.
ALMOND ICE CREAM
- 50% Almond paste from Provence 500g
- Whole milk 1 480g
- Milk powder 0% 60g
- Sugar 25g
- Ice cream stabilizer 8g
- Invert sugar 90g
- Whipping cream 35% 110g
Carefully weigh all the ingredients.
Use an immersion blender to soften the Almond paste with a small portion of the milk.
Put the remaining milk in a pasteurizing machine set to a high temperature setting or a saucepan.
Once the mixture has reached approx. 85°F (30°C), add the dry milk, sugar, stabilizer, invert sugar and cream.
At 115°F (45°C), add the softened ALMOND PASTE, stirring vigorously.
Complete the pasteurization process.
Leave to sit at 40°F (4°C) for 12 hours. Churn.
Extrude the ice cream into tubs and store with the lids on at -5-0°F (-20 to -18°C).
CRISPY PASTRY BISCUITS
- Sugar 60g
- Inverted Puff Pastry 400g
- NOROHY Vanilla bean 4g
Roll out the puff pastry to a thickness of 2.5mm.
Cut into a 30 × 40cm rectangle.
Split the vanilla bean and extract the seeds.
Mix the seeds with the sugar.
Sprinkle the vanilla sugar onto the pastry, then roll up.
Firmly squeeze the roll in plastic wrap.
Store in the refrigerator.
Cut the roll into 2mm rounds, then spread out between two sheets of parchment paper to a thickness of 1mm.
Bake between two baking trays (keep the two sheets of baking paper in place) until they have an even golden color. Store in a dry place.
ASSEMBLY AND FINISHING
- White peaches 2 000g
- Yellow peaches 2 000g
- Acacia honey 400g
- Butter 400g
- Rosemary SQ
- NOROHY Vanilla SQ
Cut the peaches in half.
Remove the peach pits and peels by dipping in boiling water then iced water. Store in the refrigerator.
Quickly heat up small but equal quantities of honey and butter.
Add a sprig of rosemary, a quarter of a split vanilla bean and three peach halves.
Regularly sprinkle the peaches with water and roast on a low heat.
Place on a plate.
Use a small amount of water to deglaze the butter and honey, then sprinkle onto the peaches.
Put the rosemary and vanilla in place and add a quenelle of almond ice cream and a few pastry biscuits.
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