Description
Tender, flavorful and delicious cream. For the cream will need 1 large can of canned peaches 800-850 g.
Ingredients
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Fruit puree
500 g
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Brown sugar
150 g
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Powdered sugar
5 Tbsp
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Yolk egg
2 piece
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Chicken egg
1 piece
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Cream
400 g
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Potato starch
2 Tbsp
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Flour
1 Tbsp
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Syrup peach
200 g
Cooking
With canned peaches drain the syrup into a glass. And peaches blend with submersible blender.
Two yolks and one egg, whisk with 50 g of sugar.
Add cornstarch and flour, whisk whisk, to avoid lumps, and then add the peach syrup.
Put a pot of peach puree on the fire and bring to boil. To pour a mixture of beaten eggs, starch, flour, sugar and peach juice and cook over medium heat, and always stirring with a whisk until the first bubbles. Ready cream to cool.
Whip the cream with 100 g sugar until peak.
Add a little cream to the cooled peach cream and whisk to mix.
This cream is to send in the remaining cream and whisk to mix until smooth. Add the powdered sugar (5 tablespoons). and again whisk.
Generously coat each cake with the cream, pressing lightly on the cakes. The sides and top to decorate with chopped scraps. Put on 2 hours or overnight in the refrigerator.
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