To make this dish
Almond Cream with Cream Cheese240 g Cream cheese Elle & Vire
240 g Lescure Unsalted 250g butter Roll 82% fat
300 g ground almonds
250 g sugar
300 g eggs
210 g fruits confits
20 g orange blossom
60 oreillons de pêches
Croissant dough835 g T55 flour
835 g T45 flour
65 g yeast
860 g milk
30 g salt
190 g sugar
165 g Lescure Unsalted 250g butter Roll 82% fat
1 kg Unsalted 1kg butter Sheet 84% M.G.
AssemblyQS nappage abricot
QS fruits secs torréfiés
The recipe, step by step
Almond Cream with Cream Cheese
Mix all of the ingredients together (except for the peach halves) to make the almond cream.
Pipe 20g into the 6 cm diameter silicone moulds and place a half peach on top that has been coloured with a blow torch and slightly cut.
Mix together the plain and strong flours, the salt, sugar, butter (cut into pieces), and the yeast which has been mixed
together with the milk.
Knead on the lowest speed setting for 5 minutes, then for 3 minutes on the second lowest speed setting.
Roll into a ball and let it rise one hour. Knock back the dough and chill. Using the butter sheet, carry out a double turn then a single turn. Leave to rest in the refrigerator.
Roll out to a thickness of 3.5 mm. 5 Cut out 10 cm wide disks (50-60g).
Make an incision using a 7 cm pastry cutter soaked in oil.
Leave to rise for 2 hours at 26°C. Place the almond cream with cream cheese insert.
Bake at 175°C for 18 minutes.
When removed from the oven, leave to cool.
Brush the peach halves with an apricot glaze and arrange a few lightly roasted dried fruits.