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Cercle V
Pretty as a Peach - Bistronomy version
Made with Almond Pastes
An original recipe by Antoine Michelin
5 stepsMakes 12 desserts
Recipe Step by Step
Step01
CARDAMOM-FLAVORED LIQUID STARCH
190g Water
6g Green cardamom pod
8g Potato starch
204g Total weight
Bring the water and crushed cardamom seeds to a boil and leave to infuse for 30 minutes.
Mix and strain.
Mix together a small portion of the infusion with the potato starch and set aside.
Set aside.
Heat the rest of the infusion to 185/195°F (85/90°C).
Pour part of the hot infusion over the infusion-starch mixture.
Put everything back in the cooking appliance and bring to a boil.
Mix and strain.
Mix together a small portion of the infusion with the potato starch and set aside.
Set aside.
Heat the rest of the infusion to 185/195°F (85/90°C).
Pour part of the hot infusion over the infusion-starch mixture.
Put everything back in the cooking appliance and bring to a boil.
Step02
ALMOND & GREEN CARDAMOM THICK WHIPPED CREAM
185g Cardamom-flavored liquid starch
3g Gelatin powder, 220 Bloom
15g Water for the gelatin
155g 70% almond paste from Provence
50g Cocoa butter
100g Heavy cream 36%
508g Total weight
Mix the hot liquid starch with the rehydrated gelatin then gradually combine it with the almond
paste and cocoa butter.
Immediately mix to make a perfect emulsion.
Add the cold heavy cream.
Mix again very briefly.
Cover the mixture’s surface with plastic wrap, store in the refrigerator and leave to set for at
least 12 hours.
Whip until the texture is firm enough to use in a piping bag or with a spatula.
paste and cocoa butter.
Immediately mix to make a perfect emulsion.
Add the cold heavy cream.
Mix again very briefly.
Cover the mixture’s surface with plastic wrap, store in the refrigerator and leave to set for at
least 12 hours.
Whip until the texture is firm enough to use in a piping bag or with a spatula.
Step03
GREEN CARDAMOM-FLAVORED CANDIED ALMONDS
130g Whole raw almonds
50g Sugar
20g Water
5g Green cardamom powder
205g Total weight
Toast the almonds at 300°F (150°C) for 25 minutes.
Cook the sugar and water at 240°F (115°C), add the almonds to the cooked sugar and make
sure they are thoroughly coated.
Add the green cardamom.
Cool on a baking tray, then store in a tin.
Cook the sugar and water at 240°F (115°C), add the almonds to the cooked sugar and make
sure they are thoroughly coated.
Add the green cardamom.
Cool on a baking tray, then store in a tin.
Step04
CRUMBLY SHORTBREAD
310g European-style butter
45g Amaretto almond pure paste
100g Confectioner’s sugar
5g Fleur de sel
310g Wholemeal flour
30g Potato starch
800g Total weight
Cream the butter and pure almond paste with the confectioner’s sugar and fleur de sel.
Add the sifted flour and starch.
Add the sifted flour and starch.
Step05
OABIKA-MARINATED PEACHES
Put the peaches in a pot of boiling water followed by a pot of ice water to make it easier to
then peel off their skin.
Cut the peeled peaches into quarters and coat them with Oabika.
Leave them to marinate for a maximum of 1 hour.
Drain and keep until you are ready to serve.
Blend the peach skins with 10% of the Oabika to make a sauce.
Set aside.
then peel off their skin.
Cut the peeled peaches into quarters and coat them with Oabika.
Leave them to marinate for a maximum of 1 hour.
Drain and keep until you are ready to serve.
Blend the peach skins with 10% of the Oabika to make a sauce.
Set aside.
Assembly and finishing
2 pieces Yellow peaches
As needed OABIKA
As needed Green cardamom powder
Assembly:
Make the thick whipped cream and the candied almonds.
Set aside.
Make the shortbread then spread it to a thickness of 5mm.
Cut it into 6cm disks and place these in fluted 7cm molds.
Bake at 320°F (150°C) for 40 minutes.
Set aside for assembly.
One hour before serving, make the marinated peaches and the peach sauce.
Set aside.
Plating:
Beat the thick whipped cream and arrange a 25g scoop on each shortbread crust using a piping bag fitted with a 20mm nozzle.
Attractively arrange 50g of marinated peach quarters on two-thirds of the cream, and a few fresh yellow peach quarters with their skins on.
Place a few coarsely chopped candied almond pieces on top of the peaches.
Place the dessert on the plate and sprinkle on a little bit of ground green cardamom using a pepper mill.
Serve with the sauce presented in a sauce boat.
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