Peche Royale Dans Son Panier Fleuri
| Yield: | 4 Servings |
| Categories: | New Orleans, Alcohol, Desserts |
| 1/2 | c | Flour |
| 1/4 | c | Sugar |
| 2 | lg | Eggs |
| 1/2 | c | Milk |
| Oil, for frying | ||
| 4 | Genoise, 3" layers ** | |
| 2 | Peaches, ripe | |
| Pate a choux ** | ||
| SABAYON | ||
| 3 | Egg yolks | |
| 1/4 | c | Sugar |
| 2 | oz | Grand Marnier |
| 2 | tb | Water, warm |
** See recipe for Genoise
Put the flour in a bowl and add sugar and mix.
Beat in eggs one at a time and, when they are incorporated and the dough is smooth, add milk to make a batter.
Dip a ladle or a mold into the hot fat briefly and dip into the batter. Put the ladle back into the fat carefully and fry until a "basket" comes away from the ladle. Fry the basket until it's golden and drain.
Fit the genoise into the bottom of each basket.
Drop peaches one at a time into boiling water for 10 seconds to loosen the skin, then peel, halve and remove the pit. Place a peach half on each genoise.
Form "handles" for the "baskets" out of Pate a Choux and bake them, then secure to the baskets with thick chocolate icing.
Top each peach with sabayon and garnish with candy flowers.
Sabayon: ========
Whisk egg yolks with sugar until they are light and lemon-colored.
Add Grand Marnier and continue whisking. Put the mixture over low heat and cook carefully.
Add warm water in a stream and whisk to form a smooth light-yellow sauce.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans
Put the flour in a bowl and add sugar and mix.
Beat in eggs one at a time and, when they are incorporated and the dough is smooth, add milk to make a batter.
Dip a ladle or a mold into the hot fat briefly and dip into the batter. Put the ladle back into the fat carefully and fry until a "basket" comes away from the ladle. Fry the basket until it's golden and drain.
Fit the genoise into the bottom of each basket.
Drop peaches one at a time into boiling water for 10 seconds to loosen the skin, then peel, halve and remove the pit. Place a peach half on each genoise.
Form "handles" for the "baskets" out of Pate a Choux and bake them, then secure to the baskets with thick chocolate icing.
Top each peach with sabayon and garnish with candy flowers.
Sabayon: ========
Whisk egg yolks with sugar until they are light and lemon-colored.
Add Grand Marnier and continue whisking. Put the mixture over low heat and cook carefully.
Add warm water in a stream and whisk to form a smooth light-yellow sauce.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans
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