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Le pesche di Prato

Course Dolce
Cuisine Pasticcere Paolo Sacchetti
Prep Time 1 day
Cook Time 15 minutes
Total Time 1 day 15 minutes
Author Giulia

Ingredients

Make the brioche:

  • 500 g of strong flour
  • 150 of sugar
  • 160 of butter, cold and diced
  • 20 of fresh brewer's yeast
  • 30 of honey
  • 5 eggs
  • 3 g of salt
  • Grated zest of one organic lemon
  • 1 tablespoon of vanilla extract

To make the custard:

  • 300 g of whole milk
  • 200 of cream
  • 140 of sugar, 70 g in the milk and 70 g into the flour
  • Zest of one organic lemon
  • 1 tablespoon of vanilla extract
  • 25 g of flour
  • 25 of rice starch
  • 6 egg yolks

To make the syrup:

  • 2 cups of water
  • 4 tablespoons of sugar
  • 2 cups of alchermes

Instructions

Make the brioche dough:

  • Put all the ingredients except the butter in a stand mixer bowl and knead until you get a smooth dough. Add the butter and knead until completely blended. The dough will be quite soft.
  • Let the dough rise for two hours in a warm place, as inside the oven with the light on. The dough should triple.
  • After the needed time to let them rise, form small balls of dough, using a spoon to make it easier and dusting your hands with flour. You'll have about thirty balls. Put them well separated in a pan greased with butter or lined with parchment paper and after a couple of minutes flatten them slightly with your hands.
  • Let the dough rise again for two hours, it should triple again.
  • Heat oven to 200°C and bake the brioches for about 15 minutes, until honey-coloured.

Make the custard:

  • Warm in a saucepan the cream and the milk with the lemon zest, vanilla extract and 70 g of sugar and bring to the boiling point, then remove form the heat.
  • In another saucepan mix the flour, the rice starch and the remaining sugar. Pour in a spoonful of milk and stir with a whisk. Add the eggs, whisk again, then add the rest of the hot milk.
  • Put back the saucepan on the low flame and whisk constantly until thickened. Put it in a water bath of water and ice so that it will cool down quickly.

Make the syrup:

  • Heat the water and sugar, when the sugar is completely dissolved add the alchermes and remove from the heat.

Make the peaches:

  • Make a well in each brioche on the flat side, using a teaspoon, then dip them in the syrup and fill each brioche with custard. Be generous!
  • Combine the brioches, two by two, to form a peach, then roll them in granulated sugar and decorate them with a leaf of fresh mint or lemon balm.
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