Life is a peach

Spring 2025 Recipe Inspiration
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Puff pastry

  • Cold water 560g
  • Salt 8g
  • All purpose flour 810g
  • Butter 225g
  • Butter sheet 500g
  • Total 2103g

Puff pastry

Make a dough with flour, water, salt, butter.
Let this rest for 30 minutes. Roll out the buttersheet till 1cm thick.
Cut the dough in 4 and fold in the buttersheet.
Give it 3x3 foldings (27 layers total), after every folding let it rest for 30 minutes.
Cut the puff pastry 0,5cm x 12cm.
 
Bake 160C for +- 18 minutes

Peach camomile gel

  • Peach juice 300g
  • Sugar 240g
  • Lime juice 50g
  • Camomile 3g
  • Agar 12g
  • Total 605g

Peach camomile gel

Add all the ingredients into a pan and let it soak for 10 minutes. Heat up until it's 85 degrees. Strain and let it set overnight. Mix with a handblender until it's a smooth gel.

Vanilla whipped ganache

  • Cream 625g
  • White chocolate 140g
  • Gelatin mass 25g
  • Total 791g

Vanilla whipped ganache

Heat up the cream until it's 60°C. Add the bloomed gelatin and white chocolate. Mix with a handblender and let it set overnight.

Assembly, layout and finishing

Decorate with fresh peach slices and edible flowers and cress. Dobla Final Touch: Lace flower white assortment.

Enjoy this exciting recipe.

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