The TRICK to peeling peaches in one move: perfect to prepare any kind of dessert π
published on 18 June, 2024 at 22:00
INGREDIENTS
3-4 peaches
1 pie shell
270g (1 cup) of vanilla custard
170g (Β½ cup) of raspberry jam
80g (β cup) of soft butter
80g (β cup) of powdered sugar
1 large egg
80g (Β½ cup) of almond flour
15g (1 tbsp) of all-purpose flour
Peach jelly
METHOD
1. Preheat the oven to 170Β°C/340Β°F.
2. In a large bowl mix powdered sugar with soft butter until a smooth paste forms. Add an egg, and mix well. Finally, combine butter paste with almond and regular flour. Transfer into a piping bag.
3. Spread ΒΌ of almond paste on the bottom of the pre-made pie shell, top with jam, and finish with the remaining paste. Bake for 30 minutes, let cool down completely.
4. Blanch peaches in boiling water for 1 minute. Remove and put into an ice bath immediately. Peel the skin and slice the peaches thinly.
5. Top the pie with a layer of vanilla custard and place peach slices on top. Brush with some premade peach jelly and let it set before serving.
---------------------------------------------------------------
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For any content use please feel free to contact
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Cookist wowβs second cookbook is here! π
Buy it on Amazon to discover the 50 easiest and most delicious recipes ever + 16 exclusive recipes you canβt miss out on β¬οΈ
πΊπΈIf you buy from US: https://cooki.st/volume2wowbook
π¬π§If you buy from UK: https://cooki.st/vol2book
πͺπΊIf you buy from other EU countries: https://cooki.st/cookistwownewbook
3-4 peaches
1 pie shell
270g (1 cup) of vanilla custard
170g (Β½ cup) of raspberry jam
80g (β cup) of soft butter
80g (β cup) of powdered sugar
1 large egg
80g (Β½ cup) of almond flour
15g (1 tbsp) of all-purpose flour
Peach jelly
METHOD
1. Preheat the oven to 170Β°C/340Β°F.
2. In a large bowl mix powdered sugar with soft butter until a smooth paste forms. Add an egg, and mix well. Finally, combine butter paste with almond and regular flour. Transfer into a piping bag.
3. Spread ΒΌ of almond paste on the bottom of the pre-made pie shell, top with jam, and finish with the remaining paste. Bake for 30 minutes, let cool down completely.
4. Blanch peaches in boiling water for 1 minute. Remove and put into an ice bath immediately. Peel the skin and slice the peaches thinly.
5. Top the pie with a layer of vanilla custard and place peach slices on top. Brush with some premade peach jelly and let it set before serving.
---------------------------------------------------------------
About us:
βCookistβ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist: http://cooki.st/LaxZR
Enjoy with us: http://cooki.st/U93B4
Follow us:
Facebook: https://www.facebook.com/CookistWow/
Instagram: https://www.instagram.com/cookistwow
For any content use please feel free to contact
licensing@ciaopeople.com
Cookist wowβs second cookbook is here! π
Buy it on Amazon to discover the 50 easiest and most delicious recipes ever + 16 exclusive recipes you canβt miss out on β¬οΈ
πΊπΈIf you buy from US: https://cooki.st/volume2wowbook
π¬π§If you buy from UK: https://cooki.st/vol2book
πͺπΊIf you buy from other EU countries: https://cooki.st/cookistwownewbook
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