Peach melba fingers

by Chiara

Peaches and raspberries are one of the world’s best flavor combinations, in my view, and these crispy and creamy little fingers that I made during this week showcase it to high glory.
In fact, I love the sweet smell of the yellow peaches in opposition to the sourish notes of the raspberries, that’s a truly pleasure for the palate and, sure, that will thrill all those who adore this match (and beyond!).
I turned the peaches into an extremely fluffy and silky whipped ganache, flavored with a little bit of Ivoire white chocolate and a hint of vanilla. Centrally, there are the velvety-smooth Raspberry Inspiration crémeux and the moist and chewy almond biscuit sponge.
We’ve all heard of the faultless association between peaches and almonds, it needs no further explanations. On the other hand, many of you ask me what “Inspiration fruit” is. Actually, Inspiration is the new range of fruit and nut couvertures from Valrhona which combine the texture and function of chocolate with the veritable and intense flavor and color of fruit and nut. In just a few words, they’re amazing!

These, in summary, the ingredients:

  • Almond sablée shortcrust pastry
  • Almond biscuit sponge
  • Raspberry Inspiration crémeux
  • Yellow peaches and vanilla whipped ganache 
  • Mirror glaze (with cocoa butter)
  • White chocolate crunchy coating with chopped almonds

If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡



Peach melba fingers

Cookies and pastries Peach melba fingers European Print This
Serves: 8
Nutrition facts: 200 calories 20 grams fat

Ingredients

Almond sablée shortcrust pastry
60 g butter, plastic (10-14°C)
40 g vanilla icing sugar
⅛ tsp (a pinch) Maldon salt
14 g raw almonds flour
20 g egg, to room temperature
104 g type 2 whole wheat flour (150-180W)

Almond biscuit sponge
32 g melted butter, lukewarm (45°C)
50 g egg yolks, to room temperature
32 g egg, to room temperature
38 g caster sugar
32 g raw almonds paste (cream)
⅛ tsp (a pinch) Maldon salt
94 g raw almonds flour
16 g type 1 whole wheat flour (150-180W)
75 g egg whites, to room temperature
44 g caster sugar

Raspberry Inspiration crémeux
67 g raspberry puree
2 g gelatin sheets gold strength (200 Bloom)
10 g cold water to soak the gelatin sheets
3 g glucose syrup
87 g Raspberry Inspiration
133 g heavy cream 35% fat content, cold

Yellow peaches and vanilla whipped ganache
2 g gelatin sheets gold strength (200 Bloom)
10 g cold water to soak the gelatin sheets
48 g Ivoire 35% white chocolate
50 g cocoa butter
80 g heavy cream 35% fat content
80 g mascarpone, cold
1 vanilla bean
264 g yellow peaches puree

Mirror glaze (with cocoa butter)
130 g caster sugar
130 g water
82 g dextrose sugar
110 g sweetened condensed milk
8 g gelatin sheets gold strength (200 Bloom)
45 g cold water to soak the gelatin sheets
65 g cocoa butter
150 g Absolu Cristal (neutral gelatin)
pink fat soluble food coloring
orange fat soluble food coloring

White chocolate crunchy coating with chopped almonds
360 g Ivoire 35% white chocolate
54 g grape seed oil (or neutral seeds oil)
48 g chopped white almonds

Assembly and decoration
3 yellow peaches
yellow peaches jam
edible flowers

Instructions

Almond sablée

  1. Mix butter, icing sugar and salt in a stand mixer fitted with a paddle attachment until the mixture becomes creamy and smooth. For plastic butter I mean the moldable butter. It is neither too much cold (from fridge) nor too much soft (spreadable). To obtain a plastic butter, hit it with a rolling pin until you can bend the butter with your hands.
  2. Add the raw almonds flour (ground 14 g whole raw almonds with a small grinder until obtain a quite fine powder) and the eggs and mix until combined.
  3. Add finally the flour and work until the batter comes together.
  4. Once the pastry has come together, press into a neat flat square and cover in plastic wrap. Place in the fridge for at least 1 hour or overnight.
  5. Line a perforated baking tray with a perforated silicone baking mat. Roll out the sablée to a thickness of 2/3 mm and cut out 8 long strips with the large side of the cutter included in the silicone mould Cylindre 75 from Silikomart. Place them over the baking mat and put in the fridge for 30 min or in the freezer for 15 min.
  6. Preheat the oven to 160°C, ventilation mode. Cover the almond sablée strips with a second perforated silicone baking mat and bake for about 15 minutes, until golden-brown. Take out of the oven and dust with cocoa butter powder (Mycryo) to prevent moisture from the whipped ganache.

Almond sponge biscuit

  1. Preheat the oven to 160°C, ventilation mode. Line a baking tray with a 25x20 cm mould, greased and covered with parchment paper.
  2. Melt the butter in the microwave and set aside to cool slightly down (45°C). In the bowl of the freestanding mixer fitted with paddle attachment combine together egg yolks, eggs, 38 g of caster sugar, raw almonds paste and salt and work until obtain a smooth batter. Add in the melted, lukewarm butter little by little and, once blended, add in the raw almonds flour mixed with the whole wheat flour. Work until obtain a smooth, homogeneous batter.
  3. In the bowl of the freestanding mixer fitted with whisk attachment beat the egg whites just until a bit foamy (not stiff peaks). Add slowly and little by little the 44 g of caster sugar and beat until obtain a shiny meringue.
  4. Add a small part of the meringue into the batter and fold vigorously with a spatula to soften the batter. Then fold gently the meringue into the batter in two times using always the spatula.
  5. Transfer the mixture into the mould, spread it out evenly with a palette knife and bake for approximately 10 min, until slightly golden. Set aside to cool down, then put in the freezer for about 1h to let it get cold completely.
  6. Cut out the cold biscuit with the narrow side of the mould cutter to obtain 8 rectangular strips. Wrap them with cling film and put in the freezer.

Raspberry Inspiration crémeux

  1. Soak the gelatin sheets in cold water.
  2. Melt the couverture in the microwave to 45°C.
  3. Heat the raspberry puree with the glucose in the microwave without boiling, then add the soaked gelatin sheets and stir with a spatula do dissolve the gelatin.
  4. Pour the raspberry puree in one step over the melted couverture and stir vigorously with a spatula to obtain a smooth cream.
  5. Transfer the cream into a mixing glass and emulsify with the hand blender to obtain a glossy and velvety texture. Add slowly and to wire the cold heavy cream, blending continuously with the mixer and without adding air bubbles.
  6. Pour the crémeux into a baking dish, cover with clingfilm pressed on top of the crémeux and place in the fridge overnight.
  7. Transfer the crémeux into a disposable piping bag with round tip (Wilton 2A) and pipe a strip over each almond sponge biscuit strips. Place in the freezer for at least 1h.

Yellow peaches and vanilla whipped ganache

  1. Soak the gelatin sheets in the cold water.
  2. Melt the white chocolate with the cocoa butter in the microwave to 45°C. Heat the heavy cream in the microwave without boiling and dissolve in the drained gelatin sheets.
  3. Pour the hot mixture over the melted white chocolate-cocoa butter mx in two times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy.
  4. Pour the ganache into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency and without adding air bubbles.
  5. Add the mascarpone and the vanilla seeds and emulsify once again. Add slowly and to wire the yellow peaches puree, always emulsifying with the hand blender without adding air bubbles. Pour the ganache into a baking dish, cover it with plastic wrap touching the surface and chill in the fridge for 12h or overnight.
  6. Transfer the cold ganache in the bowl of a freestanding mixer fitted with whisk attachment. Whip the ganache on medium-high speed until medium peaks forms (about 5 minutes). The cream holds its shape well but is still soft and creamy. When you lift out the whisk, peak will form but the tip will fold back on itself. If you over-whip the ganache it will start to separate, to become grainy and to lose its shiny and silken texture.
  7. Transfer the ganache to a disposable piping bag and cut a tip off the end. Pipe the ganache halfway into 8 cylindre shaped silicone moulds. Use a teaspoon to spread the ganache up the sides to eliminate any air bubbles and to avoid whitespace. Insert the frozen almond sponge biscuit-Raspberry Inspiration crémeux and press down gently in the centre until the ganache is level with the mould. Remove any excess ganache with a palette knife and freeze for at least 2h.

Mirror glaze (with cocoa butter)

  1. Soak the gelatin sheets in 45 g cold water for at least 10 min.
  2. Weigh out the cocoa butter into a measuring cup or mixing glass. Heat the caster sugar, 130 g water and the dextrose sugar in a saucepan to 104°C
  3. Remove from the heat and add in the sweetened condensed milk and stir with a spatula.
  4. Pour into the mixing glass, over the cocoa butter, and emulsify with the hand blender to melt the cocoa butter and without adding air bubbles as little as possible.
  5. Heat the Absolu Cristal in the microwave to 65°C and add into the mixture, followed by the drained gelatin sheets. Emulsify, then add a little bit of pink fat soluble food coloring and a tip of orange fat soluble food coloring and emulsify once more.
  6. Pour the glaze into a baking dish, cover with clingfilm pressed on top of the glaze and put in the fridge for 12h or overnight
  7. Heat the glaze in microwave until the edges start to melt. Transfer into a measuring cup and emulsify with the hand blender, so that the centre begins to melt too. Keep the blade of the hand blender on the bottom of the mixing glass, to avoid air bubbles.
  8. Once the glaze is 25-27,5°C, unmould the frozen fingers and set them on a cooling rack with a pair of clingfilm sheets underneath, to collect the excess glaze. Pour the glaze over the fingers. The excess glaze can be stored in the fridge for up to 3 weeks or freezer for 2 months and re-heated and adjusted with water if needed.

White chocolate crunchy coating with chopped almonds

  1. Toast the chopped white almonds in a pan for a few minutes, until you smell a nutty aroma.
  2. Melt the white chocolate in the microwave to 45°C. Stir in the grape seed oil then add the toasted almonds and combine. Transfer the glaze in a small box (I used a small Tupperware container of 11x16x6 cm) and set aside to cool down until it reaches 30-35°C.
  3. Insert 2 toothpicks in the top of the glazed and frozen fingers and gently dip each fingers into the crunchy glaze to slightly cover the bottom. First, wipe the base of the finger on the side of the box, then wipe the base of the finger on a parchment paper to remove any excess glaze. Place the finger on top of the almond sablée, twist the toothpicks to remove them and put the finger in the fridge to defrost. Repeat with the remaining fingers.

Assembly and decoration

  1. Cut the peaches into fine slices, without reach the stone. You need 24 slices, so 3 slices for each finger.
  2. Heat lightly a bit of yellow peaches jam in the microwave and brush gently the peach slices to make them shine and to prevent oxidation.
  3. Place 3 peach slices on the top of each cylindre and garnish with edible flowers.

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1 Comment

Kimberly 14 March 2020 - 10:16

Your recipes are honestly some of the most beautiful I’ve ever seen. The only downside is a lot of your ingredients are kind of hard to come by (price-wise or just playing hard to find)… Do you have any versions of your recipes with more common ingredients as substitutions? Or would you ever consider writing some? I really want to give some of these a shot but they are so complex that I’m scared to guess on any substitutions.

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