Peche royale dans son panier fleuri

Yield: 4 servings

Measure Ingredient
½ cup Flour
¼ cup Sugar
2 larges Eggs
½ cup Milk
3 eaches Egg yolks
¼ cup Sugar
\N \N Oil, for frying
4 eaches Genoise, 3\" layers **
2 eaches Peaches, ripe
\N \N Pate a choux **
2 ounces Grand Marnier
2 tablespoons Water, warm


** 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

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