Peach “mille feuille”

I came up with this dessert because I wanted to try something new, and also in honor of two restaurants in L.A., Vespertine and Auburn(R.I.P. Auburn, you will be missed dearly). In Vespertine, we had this gorgeous parsnip and pear dessert where they garnished the edges of the bowl with circles of shaved pear. In Auburn, I had an apple dessert that was thin layers of pastry arranged around thin layers of apple jam to form this gorgeous ring. I took influences from both in the plating of this dessert. I went with peaches and rose for my main flavors, just because I happened to have rose hip jam and I wanted to get rid of it, so why not just use it here? That and the colors worked nicely together as well.

For the phyllo pastry:
3/4 cups all-purpose flour
1/4 cup water
a pinch of salt
4 tablespoons unsalted butter

Mix together your flour, water, and salt to form a dough, then set aside to rest. Heat up the butter in a pan until it begins to turn an amber color, then take off heat and allow it to cool down slightly. Split your dough into four equal parts and roll each out as thinly as possible, in a floured surface. Brush three of your layers with the melted butter. Stack the layers together so that the bottom of the first layer and the top of the last layer are the only pieces that are not in direct contact with the brushed-on butter. Roll out the dough again as thinly as possible. Transfer your dough to a silpat-lined sheet pan. Cut out 1-inch circles. Brush the tops with more butter and place on another silpat and sheet tray. Bake for 8 minutes at 375 degrees F, then remove the top sheet and silpat and continue for another 3 minutes. Cool down before using.

For the rose cream:
2 tablespoons rose hip jam
1/4 cup mascarpone cheese
a pinch of salt
1 teaspoon pitaya powder

In a bowl, whip together your ingredients using either a paddle attachment or a rubber spatula. Transfer to a piping bag and refrigerate.

For the peach jam:
1/4 cup peeled and diced peaches
1 tablespoon rose hip jam
2 tablespoons water
a pinch of salt

Heat up your ingredients on low heat until combined and completely softened. Cool down before using.

For the sliced peaches:
1 peach, unpeeled
2 tablespoons honey
a pinch of salt
2 tablespoons warm water

Slice your peach on a mandolin to thin wedges. Toss with the other ingredients.

To plate:
In a bowl, start with a dollop of your cream on the bottom with a small spoon of the peach jam. Arrange your sliced peaches and phyllo around that. Pipe small dots of the cream on the sides of your bowl, and garnish with the phyllo circles.

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