Peche royale dans son panier fleuri
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Flour |
| ¼ | cup | Sugar |
| 2 | larges | Eggs |
| ½ | cup | Milk |
| 3 | eaches | Egg yolks |
| ¼ | cup | Sugar |
| Oil, for frying | ||
| 4 | eaches | Genoise, 3\" layers ** |
| 2 | eaches | Peaches, ripe |
| Pate a choux ** | ||
| 2 | ounces | Grand Marnier |
| 2 | tablespoons | Water, warm |
Directions
SABAYON
** See recipe for Genoise
Put the flour in a bowl and add sugar and mix.
Beat in eggs one at a time and, when they are incorporated and the dough is smooth, add milk to make a batter.
Dip a ladle or a mold into the hot fat briefly and dip into the batter. Put the ladle back into the fat carefully and fry until a "basket" comes away from the ladle. Fry the basket until it's golden and drain.
Fit the genoise into the bottom of each basket.
Drop peaches one at a time into boiling water for 10 seconds to loosen the skin, then peel, halve and remove the pit. Place a peach half on each genoise.
Form "handles" for the "baskets" out of Pate a Choux and bake them, then secure to the baskets with thick chocolate icing.
Top each peach with sabayon and garnish with candy flowers.
Sabayon: ========
Whisk egg yolks with sugar until they are light and lemon-colored.
Add Grand Marnier and continue whisking. Put the mixture over low heat and cook carefully.
Add warm water in a stream and whisk to form a smooth light-yellow sauce.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans