Peach Cremeux with Anglaise - Puratos

Ingredients

	Grams
Cake Base
Tegral Satin Moist Cake Golden	500
Water	100
Egg	200
Oil	175
Cake Base total	975
Peach Cremeux
Peach Puree	250
Egg	100
Sugar	90
Gelatine Mass	15
Butter	30
Whipping Cream	150
Peach Cremeux total	635
Bavarios Mousse
Milk	500
Yolk	180
Sugar	100
Cream	500
Gelatine	20
Water	100
Bavarios Mousse total	1400

Peach Cremeux with Anglaise

Working Method

Cake Base

Mix all ingredients at medium speed for 1-2mins.
Baked 180°C about 10mins.

Peach Cremeux

Heat up the peach puree.
Whisk egg and sugar together and add into peach puree, continue to cook till 82°C.
Remove from the heat and add in gelatine.
Add in butter during the mixture around 35-37°C.
Semi whip the cream and fold into mixture.

Bavarios Mousse

Soak gelatine and water for 5mins.
Warm the milk, cream, sugar and egg yolk into microwave until 82°C, and let the mixture down around 27°C before fold in the cream

Description

Complexity level:

Tegral Satin Moist Cake Golden is a full proof and easy way of creating extraordinary celebration and layer cakes.

A soft and smooth Peach Cremeux with Anglaise cake, make you feel delighting.

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