Pretty as a Peach - Bistronomy version | Valrhona Chocolate
2 pieces Yellow peaches As needed OABIKA As needed Green cardamom powder Assembly: Make the thick whipped cream and the candied almonds. Set aside
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Cooking tools:
- Piping bag
- Cake ring
- Candy thermometer
- Fine-mesh sieve
- Blender
- Hand mixer
- Pepper mill
- Cookie cutter
- Sifter
- Kitchen scale
- Oven
- Refrigerator
- Saucepan
- Mixing bowl
- Baking sheet
- Chef's knife
- Cutting board
- Spatula
- Whisk
- Plastic wrap
- Airtight container
- Sauce boat
- Plate
Ingredients
- 190g Water
- 6g Green cardamom pod
- 8g Potato starch
- 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%
- 130g Whole raw almonds
- 50g Sugar
- 20g Water
- 5g Green cardamom powder
- 310g European-style butter
- 45g Amaretto almond pure paste
- 100g Confectioner’s sugar
- 5g Fleur de sel
- 310g Wholemeal flour
- 30g Potato starch
- 720g White peaches
- 720g Yellow peaches
- 100g OABIKA
- 2 pieces Yellow peaches
- As needed OABIKA
- As needed Green cardamom powder
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