Pastry Pastry

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.

Peach