Peach Baba

Making the recipe

For 20 pieces

  • Ingrédients

    Cream – 250g
    Gelatin mass – 30g
    Xanthan gum – 3g
    White chocolate – 150g
    Cocoa butter – 150g
    Mascarpone – 250g
    Les vergers Boiron Peach purée – 825g

    Heat the cream, then pour it over the white chocolate, cocoa
    butter, and gelatin mass.
    Add the xanthan gum and mix until smooth.
    Fold in the mascarpone and peach purée.

Les vergers Boiron Tom Coll

Tom COLL

Tom Coll is a renowned French pastry chef, currently Executive Pastry Chef at the Burj Al Arab Jumeirah in Dubai, one of the world’s foremost hotels.

Our recipes

Tom COLL's recipes

Discover inspirations and innovations from chefs who share their recipes and tips with you.