Peach & Meringue Entremets

Place a tart ring (diameter Ø 30cm on a Silpat baking mat, placed on top of a Silichef XL perforated baking sheet. Slightly grease the ring. I recommend using an oil spray.

Pour the preparation into the mould, to a thickness of 1cm.

Even the surface with a cranked spatula.

Sprinkle flaked almonds on top.

Bake in a fan-assisted oven at 180°C (gas 4) for 12 to 15 minutes.

When cooked, remove from the oven and leave to cool.

For the peach marmalade: Organise all the necessary ingredients.

Pour the peach purée in a saucepan.

Add the diced peaches. If peaches are not in season, you can used tinned peaches in syrup.

Combine. Cook over medium heat.

In a separate bowl, combine the yellow pectin powder and castor sugar...

... using a spoon. It is essential to blend these two ingredients together beforehand to avoid lumps.

When the peach preparation starts boiling, add the pectin and sugar mix.

Combine with a whisk until the pectin and sugar have dissolved completely in the hot purée.

Continue cooking for a few minutes, whisking constantly.

When the preparation starts turning into a jelly-like texture, mix with a Bamix hand blender...

... until you obtain the consistency of a marmalade. The consistency should not be too thin, with whole bits of peaches.

Transfer into a large dish and spread to a thin layer.

Cover the surface with cling film.

Set aside to cool.

For the vanilla crème chiboust: Organise all the necessary ingredients.

Steep the gelatine sheets in a bowl filled with cold water.

Cut the vanilla pod lengthwise...

... then add to the milk (seeds and pod). Transfer into a saucepan.

Clarify the eggs. Place the yolks in a mixing bowl. Add the castor sugar.

Blanch the ingredients using a whisk.

Add the cornflour...

... and combine well.

When the milk starts boiling...

... pour it over the egg yolk preparation.

Combine well with a whisk.

Transfer the preparation into the saucepan used to boil the milk.

Cook over medium heat until thick. Stir constantly to prevent the cream from sticking to the pan.

Remove the saucepan from the heat, then strain the soft gelatin...

... and add to the cream.

Combine until the gelatin is completely dissolved. Remove the vanilla pod.

Pour the pastry cream into a large baking sheet with raised edges and spread to a thin layer. This will allow the cream to cool down a lot faster.

Cover with cling film and leave to cool at room temperature.

In a small saucepan, place the water and sugar.

Cook the sugar and water until the temperature reaches 119°C.

When the preparation gets close to 119°C, beat the egg whites until firm...

... then add the cooked sugar.

Beat until cooled down completely. When the meringue mix is ready...

... remove the cling film from the pastry cream. Transfer into a recipient and whisk until homogeneous.

Add half of the meringue to the pastry cream. Combine with a whisk to remove lumps.

Add the rest of the meringue and combine gently with the whisk. Whisk the preparation a couple of times for a smooth consistency.

For the filling: Finely slice the peaches, to a thickness of 4 or 5 mm.

Place the slices inside the Alligator® cutter and dice.

The dices should be small and regular.

Place the peach dices on paper towel so it absorbs as much water as possible. Combine the peach cubes to the vanilla crème chiboust.

Assembling the cake: Fill a mousse ring (Ø 28 cm) with crème chiboust. Spread evenly and create a volcano shape, so that the crème goes all the way up the ring sides and there is a small gap at the top.
Fill the gap with peach marmalade. Let set in the fridge, then cover with the almond biscuit. The side with flaked almonds should be in contact with the peach marmalade.

Slide a rolling pin over the biscuit to cut it to the dimensions of the ring. Refrigerate the cake if needed.

When the cake is set, transfer onto a dish. The biscuit should now be at the bottom.

Gently remove the ring by sliding it upwards. If needed, gently heat the sides of the ring with a blow torch.

Line the cake with a strip of acetate (width 5 cm). Use some sticky tape to fix the acetate strip. Store in the fridge.

For the Swiss meringue: Organise the necessary ingredients.

Place the egg whites in a mixing bowl.

Add the castor sugar...

... and combine with the whisk.

Beat with a hand whisk...

... over a bain-marie (simmering water).

The temperature should reach 40/45°C.

I recommend using a laser thermometer for this operation. Otherwise, touch the preparation with the back of your finger. You should feel a stinging sensation due to the heat. When the preparation reaches the desired temperature...

... transfer into the stand mixer bowl...

... and beat at maximum speed until cooled down completely.

The meringue is now ready.

For the finish: Using a piping bag fitted with a plain nozzle (diameter 1cm), pipe the meringue into a spiral over the surface of the cake, starting from the centre.

Even the surface with a cranked spatula into a thin, regular layer.

Decorate the meringue with the pattern of your choice. You can leave it perfectly smooth or create a zigzag effect with the tip of a palette knife.

Remove the strip of acetate, then use the blow torch to slightly brown the meringue.

The whole surface of the meringue should be golden. Make sure you don't burn the meringue. Reserve in the fridge until ready to serve.