Peach Shaped Dessert

Name: Peach Shaped Dessert
Prep time: 150 min
Cook time: 10 min
Total time: 160 min
Ingredients: 250 g Peach puree (Recipe); 10 g Lime juice; 2 g Ascorbic acid (or 15g lemon juice); 30 g Sugar; 4 g Pectin NH; 250 g Peaches (peeled and cut into cubes); 25 g Peach vine liquor; 1 g Ascorbic acid; 120 g Peach flesh; 2 g Ascorbic acid; 110 g White chocolate; 6 g Gelatin (200 bloom); 225 g Heavy cream (hot); 225 g Heavy cream (chilled); 8 g Lemon verbena leaves; 250 g White chocolate; 250 g Cocoa butter; 2 g Liposoluble yellow food coloring; 90 g White chocolate; 90 g Cocoa butter; 2 g Liposoluble red food coloring; 60 g White chocolate; 60 g Cocoa butter; 1 g liposoluble titanium dioxyde (optional)

To craft a dessert that is a riddle, a delicious deception that delights the eye before it ever touches the tongue—this is the magic of trompe l’oeil. In this realm of edible art, where fruits are reborn in a more perfect, more sublime form, the name Cedric Grolet is spoken with reverence. He is the modern pâtissier who has elevated these epic, plated illusions into a global sensation. In this recipe, we embark on the meticulous, utterly rewarding journey of recreating such a masterpiece. It begins not with flour and sugar, but with a vision: a perfect, jewel-toned peach, resting innocently on a plate. The revelation comes only with the first strike of the spoon. The heart of our illusion is a gooey peachy core—a bursting insert of concentrated flavor that captures the very essence of a sun-ripened orchard. This tender center is enveloped in a cloud of luscious peach mousse, a sublime blend of white chocolate and peach-infused cream, whipped to a texture that is both impossibly light and decadently rich. It is the creamy "flesh" of our fruit, the delicate give beneath the shell. But the final, defining act of the illusion is the thin, chocolate shell. Sprayed with an artist’s eye for gradient and bloom, this delicate casing is what the world first sees. It cracks with a satisfying snap, giving way to the wonders within. The pursuit of perfection lies not just in the taste, but in the beauty of the breathtaking lie.

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This is the magic of trompe l’oeil...

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Peach Sphere Inserts

Puree the peach flesh with ascorbic acid and pass it through a sieve. In a separate bowl, combine the sugar and pectin. In a saucepan, heat the peach puree with lime juice. Whisk in the sugar-pectin mixture and cook for 2 minutes. Immediately transfer the cooked puree to a bowl set over an ice bath and cool completely. In another bowl, mix the peach vinegar (or liqueur) with a little more ascorbic acid. Gently fold in the peach cubes. Fold the peach cube mixture into the cooled puree. Fill mini half-sphere silicone molds with the mixture. Freeze until solid.

Assemble

Un-mold the frozen peach spheres. Press two halves together to form a single, sealed sphere (weighing about 1 oz/30g). Keep the assembled spheres frozen until ready to use.

Peach Mousse

Soak the gelatin sheets in a bowl of cold water until soft and pliable, about 5 minutes. Drain and set aside. Puree the peaches with ascorbic acid and pass through a fine-mesh sieve. Set the smooth puree aside. Rinse the lemon verbena, pat it dry, and chop it roughly. In a saucepan, bring half of the heavy cream to a boil. Add the chopped lemon verbena, remove from heat, cover, and let infuse for 20 minutes.
Strain the infused cream through a fine-mesh sieve over the bowl of white chocolate, pressing firmly on the lemon verbena to extract all the flavor. Discard the solids. Stir until the chocolate is melted and smooth. If needed, gently reheat the mixture over a double boiler to fully melt the chocolate. Add the softened, drained gelatin and blend until completely dissolved.
Whisk in the peach liqueur and the reserved peach puree. Finally, whisk in the remaining cold heavy cream until the mixture is fully combined and smooth. Cover the surface directly with plastic wrap and refrigerate for at least 12 hours, or overnight, to allow the flavors to mature and the mixture to set.
The next day, using the whisk attachment of a stand mixer, whip the chilled ganache on high speed until it reaches soft peaks. Be careful not to overwhip, as it can become grainy and too firm.

Final Assembly

Fill each cavity of the silicone mold halfway with peach mousse. Place a frozen peach marmalade sphere into the center of each cavity, pressing down gently so the mousse rises around the sides. Fill the molds to the top with more peach mousse, ensuring it completely envelops the insert and there are no air gaps. Smooth the tops. Freeze for at least 6 hours, or until completely solid.
Carefully unmold the frozen desserts onto a chilled sheet pan lined with a silicone mat or parchment paper. Return them to the freezer immediately.
To create a peach-like texture, use the tip of a paring knife to carve shallow grooves from the top to the bottom of each frozen cake, following its natural curved shape. Keep the cakes frozen.

Create Stems

Option 1 (Chocolate): Pulse dark chocolate in a food processor until it becomes pliable and slightly warmed. Shape the softened chocolate into small stems.
Option 2 (Marzipan): Alternatively, shape stems from chocolate-flavored marzipan. Set the finished stems aside for final assembly.

Chocolate Shell Glaze (Enrobage)

Melt the cocoa butter. Remove from heat and stir in the white chocolate until fully melted and combined. Pass the mixture through a sieve lined with cheesecloth to ensure it is perfectly smooth. Cool the glaze to 80°F (30°C) before use. This temperature is critical for a proper set.

Glaze the Cakes

Insert a short bamboo skewer into a firmly frozen peach cake. Wearing gloves to prevent fingerprints, fully submerge the cake into the glaze. Allow the glaze to set completely, then place the cake on a frozen baking tray lined with a silicone mat. Return it to the freezer immediately. After glazing all cakes, chill them for an additional 20 minutes before gun spraying.

Velvet Spray

Protect your work area and trays with plastic sheeting. To contain overspray, create a spray booth using cardboard screens, or work in a well-ventilated area outdoors. Ensure the gun spray needle and nozzle are in perfect condition. In cooler environments, use a hairdryer on a low setting to gently warm the cup and nozzle periodically to prevent the coating from solidifying and clogging. Melt the chocolate and cocoa butter together. Strain the mixture through a cheesecloth-lined sieve to ensure it is perfectly smooth. Maintain the coating at a warm working temperature of 113°F (45°C) while spraying. Holding the spray at a 45-degree angle and approximately 12 inches (30cm) from the frozen cake, apply the coating. Leave some areas lightly touched or untouched to create a natural, variegated color that mimics a real peach.
Using the chalky chocolate velvet spray, apply a second layer with very light, fleeting touches. This will create a soft, shady contrast and a realistic matte "bloom" on the fruit's surface.

Final Assembly

Gently insert a chocolate or marzipan stem into the top of each peach. For a final touch, lightly dust the peaches with edible silver powder to enhance the realistic sheen. Transfer the finished peaches to the refrigerator and thaw overnight before serving. Eat within 24 hours. Enjoy!

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