Peach Cremeux with Anglaise


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

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:  

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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