I’m totally in love with peaches lately. These soft, delicate, fragrant fruits are my summer addiction for sure – not a single day goes by without buying a new batch of peaches. I live steps away from a farmer’s market and I prefer buying everything fresh, especially ripe peaches.

I thought this chocolate peach entremet through for quite some time now and kept making sketches over sketches until I finally had everything done. My inspiration was a dessert called Peach Melba which combines peaches with raspberries. But I decided that a touch of chocolate won’t do it any harm – and we loved the final entremet. Layers of rich brownie, vanilla mascarpone mousse, raspberry chocolate mousse, peach insert and my all-time favorite chocolate mirror glaze. If there’s one thing I would change though is the glaze – I found the chocolate mirror glaze to be a bit too intense for this entremet, a bit overpowering so next time I think I’ll go for a chocolate ganache instead as it has a milder taste.

{Chocolate Peach Entremet} - Entremet cu piersici si ciocolata Print Author: Olguta - Pastry Workshop Ingredients: Brownie Base: 175g dark chocolate, chopped

175g butter, cubed

225g sugar

3 eggs

125g all-purpose flour

½ teaspoon salt

2 ripe peaches, peeled and cubed Vanilla Mascarpone Mousse: 100g mascarpone cheese

100g white chocolate, melted

1 teaspoon vanilla paste

3g gelatin + 15ml cold water

150ml heavy cream, whipped Peach Insert: 200g peach puree

50g sugar

2 cardamom pods, crushed

4g gelatin + 20ml cold water Chocolate Raspberry Mousse: 2 egg yolks

60g sugar + 30ml water

5g gelatin + 25ml cold water

150g fresh or frozen raspberries

30g sugar

150g dark chocolate, melted

300ml heavy cream, whipped Chocolate Mirror Glaze: 225g sugar

70g cocoa powder

150ml cold water

150ml heavy cream

1 pinch salt

8g gelatin + 45ml water

1 teaspoon vanilla extract Directions: Brownie Base: Pre-heat the oven to 350F - 180C and line a round cake pan with parchment paper - 22cm diameter pan. Melt the chocolate and butter in a heatproof bowl over a hot water bath until smooth. Remove from heat and allow to cool 10 minutes then stir in the sugar and eggs and mix well. Fold in the flour and salt using a spatula then pour the batter in your prepared pan. Top with peach cubes and bake in the oven for 20-25 minutes. Allow to cool in the pan then place the brownie base in a cake ring lined with acetate sheets. Place aside. Vanilla Mascarpone Mousse: Bloom the gelatin in cold water. Mix the mascarpone with melted white chocolate. Stir in the melted gelatin then add the vanilla paste. Fold in the whipped cream then spoon the mousse over the brownie base. Peach Insert: Bloom the gelatin in cold water. Combine the peach puree, sugar and cardamom seeds in a saucepan. Cook over low heat for about 10 minutes then remove from heat and discard the cardamom seeds. Allow the puree to cool down slightly then stir in the gelatin. Pour the puree in a 18cm diameter round cake pan lined with plastic wrap and place in the freezer until needed for at least 1 hour to set and freeze so it can be handled later. Chocolate Raspberry Mousse: Start by mixing the raspberries with 30g sugar. Place over low heat and cook for 10 minutes until softened. Pass the mixture through a fine sieve to remove the seeds. Place the puree aside. Bloom the gelatin in cold water for 10 minutes. Mix 60g sugar with 30ml cold water and place over medium flame. Cook for 5 minutes until the syrup start to thicken. While the syrup cooks, mix the egg yolks with an electric mixer until fluffy and light. Slowly pour in the hot syrup, mixing all the time. Continue mixing for a few minutes until at least double in volume. Stir in the melted gelatin, followed by the melted chocolate. Fold in the raspberry puree then allow the mixture to come to room temperature. Fold in the whipped cream then pour half of the mousse over the mascarpone mousse. Place in the freezer for 10 minute to set. Remove the cake ring and the peach insert from the freezer. Unmold the peach insert and place it in the center of the chocolate mousse. Cover with the remainign chocolate raspberry mousse and place back in the fridge to set for a few hours, preferably overnight. Chocolate Mirror Glaze: Bloom the gelatin in cold water for 10 minutes. Combine the sugar, cocoa powder, cold water, cream and a pinch of salt in a saucepan. Place over medium flame and cook for 10 minutes until it begins to thicken. Watch it carefully as it tends to foam up. Remove from heat, stir in the gelatin and vanilla and pass the mixture through a fine sieve. Allow to cool completely before using. To glaze the cake: Remove the cake from the fridge and carefulyl take off the ring and acetate sheets. Place the cake in the freezer for at least 1 hour before glazing. Place the cake over a wire rack set up over a cake pan or large plate to gather the dripping glaze. Make sure the glaze is runny, but not warm. Pour the glaze evenly over the cake, starting with the center then moving over the edges then allow the glaze to drip off for a few minutes. Transfer the cake on your cake platter and serve. Wordpress Recipe Plugin by EasyRecipe 3.3.3077

Nu stiu voi, dar eu ador vara pentru soare, dar mai ales pentru abundenta asta de fructe si legume atat de delicioase. In fiecare vara ajung sa ma obsedeze unele fructe sau legume si le mananc pana la refuz. Vara trecuta au fost rosiile, vara asta sunt piersicile. Am cumparat kilograme peste kilograme de piersici luna asta.. deja cand ma duc la piata, doamna ma asteapta cu piersicile in punga. Dar cum sa nu iubesti fructele astea atat de aromate, delicate, zemoase si parfumate?! Am atat de multe idei de a le folosi in deserturi incat nu reusesc sa le pun in practica pe toate, asa ca o iau pe rand. Si am inceput cu un entremet. Mi se facuse dor de entremet, recunosc. E abia al doilea tort de acest gen al anului, putin ciudat pentru mine.. poate as fi facut mai multe daca viata nu-mi dadea de lucru intre timp. Dar nu-i problema, recuperez eu cumva.

Acest entremet a fost inspirat putin de celebrele piersici Melba, un desert care combina piersicile cu zmeura. Am hotarat ca putina ciocolata nu-i strica si nu m-am inselat, cu toate ca daca as face din nou tortul, as opta pentru un ganache simplu in loc de glazura oglinda – gustul aceste glazuri, desi foarte bun, e putin prea intens si tinde sa acopere putin celelalte arome. O sa va intrebati unde e zmeura poate.. ei bine, am ascuns-o in mousse-ul de ciocolata, facand un mic experiment cu reteta de mousse pe care o folosesc eu de obicei. Si a iesit neasteptat de bine, sigur voi incerca si alte variante.

Ingrediente:

Brownies:

Am folosit reteta postata pe blogul lui Adrian Hadean

Mousse de mascarpone cu vanilie:

100g mascarpone

100g ciocolata alba, topita si racita

1 lingurita pasta de vanilie (sau extract)

3g gelatina + 15ml apa rece

150ml frisca lichida, batuta

Insert de piersici:

200g piure de piersici (2-3 piersici curatate, transformate in piure)

50g zahar

2 pastai de cardamom, usor sfaramate

4g gelatina + 20ml apa rece

Mousse de ciocolata cu zmeura:

2 galbenusuri

60g zahar + 30ml apa

5g gelatina + 25ml apa rece

150g zmeura proaspata sau congelata

30g zahar

150g ciocolata neagra, topita

300ml frisca lichida, batuta

Glazura oglinda:

225g zahar

70g cacao neagra

150ml apa rece

150ml frisca

1 praf de sare

8g gelatina + 45ml apa rece

1 lingurita extract de vanilie

Mod de preparare:

Brownies:

Am explicat mai sus cum se fac brownies. Cand sunt gata, montati baza de brownies intr-un inel de tort tapetat cu folie de acetata si dati deoparte.

Mousse de mascarpone cu vanilie:

Hidratati gelatina in apa rece pentru 10 minute. Amestecati mascarpone cu vanilia si ciocolata topita apoi adaugati gelatina topita si racita. Incorporati frisca batuta si turnati mousse-ul peste baza de brownies. Dati la rece.

Insert de piersici:

Hidratati gelatina in apa rece. Combinati piureul de piersici, zaharul si semintele de cardamom intr-un vas. Puneti pe foc mix si fierbeti 10 minute. Luati de pe foc, inlaturati semintele de cardamom si adaugati gelatina. Amestecati bine. Turnati piureul intr-o forma rotunda de 18cm diametru tapetata cu folie alimentara. Dati la congelator pentru cel putin 1 ora.

Mousse de ciocolata si zmeura:

Amestecati zmeura cu 30g zahar si puneti pe foc mix. Fierbeti 10 minute apoi treceti piureul printr-o sita fina. Hidratati gelatina in apa rece pentru 10 minute. Amestecati 60g zahar cu 30ml apa rece si puneti pe foc mis spre mediu. Fierbeti 5 minute pana siropul incepe sa se ingroase. Cat fierbe siropul, mixati galbenusurile cu un mixer electric pana devin albicioase. Incepeti sa adaugati siropul fierbinte, treptat, mixand continuu. Mixati pana galbenusurile isi dubleaza volumul cel putin. Incorporati gelatina topita, apoi ciocolata topita. Adaugati treptat si piureul de zmeura si lasati amestecul sa vina la temperatura camerei. Incorporati frisca batuta apoi turnati jumatate din mousse peste cel de mascarpone. Dati la congelator 10 minute. Scoateti insertul de piersici din congelator, inlaturati folia si puneti-l in centrul tortului, peste mousse-ul de ciocolata. Acoperiti cu restul de mousse de ciocolata si zmeura si dati la rece peste noapte.

Glazura oglinda: