Peche Royale Dans Son Panier Fleuri

Recipe Ingredients

1/2 cup	31g / 1.1oz	Flour
1/4 cup	49g / 1.7oz	Sugar
2 cups	396g / 13oz	Eggs (large)
1/2 cup	118ml	Milk
		Oil - for frying
4		Genoise - 3" layers **
2		Peaches - ripe
		Pate a choux **
		Sabayon
3		Egg yolks
1/4 cup	49g / 1.7oz	Sugar
2 oz	56g	Grand Marnier
2 tablespoons	30ml	Water - warm

Recipe Instructions

** See recipe for Genoise Put the flour in a bowl and add sugar and mix.

Beat in eggs one at a time and, when they are incorporated and the dough is smooth, add milk to make a batter.

Dip a ladle or a mold into the hot fat briefly and dip into the batter. Put the ladle back into the fat carefully and fry until a "basket" comes away from the ladle. Fry the basket until it's golden and drain.

Fit the genoise into the bottom of each basket.

Drop peaches one at a time into boiling water for 10 seconds to loosen the skin, then peel, halve and remove the pit. Place a peach half on each genoise.

Form "handles" for the "baskets" out of Pate a Choux and bake them, then secure to the baskets with thick chocolate icing.

Top each peach with sabayon and garnish with candy flowers.

Sabayon:

Whisk egg yolks with sugar until they are light and lemon-colored.

Add Grand Marnier and continue whisking. Put the mixture over low heat and cook carefully.

Add warm water in a stream and whisk to form a smooth light-yellow sauce.

Source:
Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans

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