Peach Cremeux with Anglaise - Puratos

Ingredients

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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