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Cercle V
Pretty as a Peach - Bite-size 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
720g White peaches
720g Yellow peaches
100g OABIKA
1540g Total weight
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
Roll the shortcrust to a depth of 4mm and cut into 3cm rounds.
Bake in mini molds for 30 minutes at 300°F (150°C).
When the shortcrust is cold, attractively arrange some pieces of marinated peaches on it.
Beat the thick whipped cream and put in place a quenelle of cardamom and almond cream. Use a pepper mill to finish off by sprinkling on a little
ground green cardamom.
Meet the Chef
Pastry Chef at Tain l’Hermitage
Antoine Michelin
“ Be careful not to marinate the fruit in the Oabika too early, as this could “cook” it a little too much. You can easily replace the peach with another seasonal fruit, such as apricot or pear in the fall. The cardamom can also be switched for other spices or orange blossom.”
Learn more