27 Method Ingredients 1. For the gruyere cheese crumble; grind pecan, icing sugar and 1/3 of the all purpose flour in a food processor. Add the rest of the ingredients and process just until everything comes together. Place on a silpat and let it rest in fridge for 1 hour. Bake at 160o C for about 12 minutes. 2. Warm the peach puree, cream, butter and all the sugars to 40o C and take off the heat. 3. Once off the heat, add citric acid powder. 4. Pour the hot liquid over the melted chocolate at 40o C and make a good emulsion. 5. Let it cool down to 27o C and pipe directly into the chocolate shells. 6. Decorate with caramelised pecan pieces and some baked crumble. 7. Enrobe in tempered chocolate. 1. In a sauté pan, add in the butter vanilla bean and chopped peach and sauté until the peach cubes soften. 2. To this, add the peach puree and simmer on medium heat for a full minute. PEACH COBBLER Gruyere cheese crumble Cold butter 120gm Icing sugar 100gm Raw pecan 120gm A.P Flour 125gm Grated gruyere or parmesan cheese 40gm Sea salt 3gm Black pepper 1gm Peach and Zephyr 35% Ganache Peach puree 40gm Cream 35% fat 80gm Butter 82%fat 28gm Glucose syrup 50gm Invert sugar 5gm Citric acid 1.5gm Zephyr 35% caramelized white chocolate 195gm Peach Filling Chopped peach 2pcs Peach puree 20gm Butter 10gm Vanilla Bean 1gm 1 chocolate mold- 12-15 pcs
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