- A recipe by Tom COLL
PEACH GANACHE
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.
PEACH GLAZE
Ingrédients
Les vergers Boiron Peach purée – 300g
Water – 120g
Sugar – 100g
Glucose – 65g
Sugar – 20g
Pectine NH – 6g
Neutral glaze – 50g
In a pot, heat the peach purée with water, 100g sugar, and
glucose.
Mix the remaining 20g sugar with pectin NH, then add to the
hot mixture.
Bring to a boil, then add the neutral glaze.
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.
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