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


Complexity level:  

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


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