Look what a delicious sweet dish we have prepared today with a stone fruit like the peach, which is in its optimum harvesting season. 🍑🍑
Peach puff pastry and almond ice cream
Ingredients:
1 sheet of puff pastry
2 peaches
190gr of water
115gr sugar
60gr wheat flour
Almond ice cream
Rolled almonds
Powdered sugar
Elaboration:
Prepare the bases of our pastries with the puff pastry sheet, prick them with a fork and bake for 15 minutes at 170 degrees with chickpeas on top so that the base does not rise. Let cool while preparing the cream.
Put the water, sugar, flour and vanilla sugar in a saucepan. Over low heat, stir with a whisk until it thickens and has a solid cream texture.
Fill our cupcakes with the cream.
Peel and thinly slice the peaches and divide them among the cakes on top of the cream. Bake at 170 degrees until we see that the puff pastry is browning.
Allow to temper before serving for at least 2 hours.
Serve with a scoop of almond ice cream and decorate with sliced almonds and a little powdered sugar sprinkled with a sieve to make it fine and uniform.
