Elle & Vire Recipes
by Etienne Leroy

Recipe Peach-Litchi Panache

To prepare this dish

Ingredient list
ALMOND STREUSEL
60 g whole raw almonds
60 g fine sugar
60 g T55 flour
0,6 g fleur de sel
60 g Elle & Vire gourmet butter 82% fat

RECONSTITUTED ALMOND SHORTBREAD
112 Dulcey chocolate
35 g almond praline paste
201 g almond streusel
72 g feuillantine
0,7 g fleur de sel
VANILLA ALMOND GENOISE
540 g almond paste
376 g whole eggs
20 g liquid vanilla
8 g vanilla pods
4 g salt
82 g cornstarch
40 g ground almonds
200 g Elle & Vire gourmet butter 82% fat
POACHED PEACHES
5 white peaches
500 g water
225 g fine sugar
1 vanilla pods
PEACH-LITCHI CONFIT
76 g dextrose
7 g pectin NH
307 g peach purée
77 g lychee purée
5 g lemon juice
63 g gelatin mass
PEACH-LITCHI COMPOTE
400 g peach-litchi confit
100 g canned litchis, rinsed and drained
200 g poached peaches
LIGHT VANILLA CREAM
322,5 g Excellence Whipping Cream 35% fat
3 vanilla pods
75 g sugar
60 g egg yolks
45 g gelatin mass
300 g Mascarpone
225 Excellence Whipping Cream 35% fat
ASSEMBLY
QS chopped almonds
QS decorative snow sugar
QS canned litchis
QS white chocolate
Elle & Vire products used

The recipe,
step by step

  1. 1

    ALMOND STREUSEL

    Toast the almonds in a 150°C convection oven for 20 minutes. Pulverize the toasted almonds with the dry ingredients. Combine all the ingredients to form a dough. Work through a sieve. Bake in a 150°C convection oven for 20 minutes.
  2. 2

    RECONSTITUTED ALMOND SHORTBREAD

    Combine the melted chocolate with the almond praliné. Add the baked streusel, feuillantine and fleur de sel. Spread out in Ø18-cm rings. Chill.
  3. 3

    VANILLA ALMOND GENOISE

    Combine the almond paste with the eggs, liquid vanilla, scraped vanilla bean and salt. Whisk to form an emulsion. Gently fold in the cornstarch and ground almonds. Add the melted butter and the amaretto. Spread out in a silicone mould and bake in a 170°C convection oven for 14 minutes. Cut into Ø18-cm circles.
  4. 4

    POACHED PEACHES

    Blanch the peaches and plunge into ice water. Peel, cut in half and remove the pit. Poach in the hot syrup (water, sugar, vanilla). Store in the refrigerator.
  5. 5

    PEACH-LITCHI CONFIT

    Combine the dextrose with the NH pectin. Heat the purées and add the dextrose-pectin mixture. Bring to the boil. Add the lemon juice and the gelatine mass. 
  6. 6

    PEACH-LITCHI COMPOTE

    Stir the peach-litchi confit until smooth. Finely dice the litchis and poached peaches. Combine the confit with the diced fruit.
  7. 7

    LIGHT VANILLA CREAM

    Infuse the vanilla in the cream (1). Make a custard with the cream (1), sugar, egg yolks and vanilla. Add the gelatine mass and the mascarpone. Mix with a hand blender. Let cool. The next day, whip the custard with the mascarpone and add the whipped cream (2).
  8. 8

    ASSEMBLY

    Line Ø18-cm x 2-cm high tart rings with 130 g of reconstituted almond shortbread. Chill. Pipe in 40 g of light vanilla cream, spread out and top with a Ø18 cm disc of almond genoise. Cover with 60 g of vanilla cream and smooth the surface. Freeze. On the surface, pipe out a ring composed of 110 g of vanilla cream using a plain 18-mm tip. Fill the centre of the ring with 130 g of peach-litchi compote. Top with a 10-cm disc of almond genoise. Spread the vanilla cream over the exterior to create a sloped top and smooth the surface. Chill. Pipe out the vanilla cream on the slope using a large 6-cm ribbon tip. Sprinkle with chopped almonds and decorative snow sugar. Place a 2-cm high band of white chocolate around the base of the entremets. Fill the centre with 50 g of peach-litchi compote. Decorate with canned litchis and white chocolate fans.

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