Pêches Maintenon

Ingredients

Equipment Needed

• •6-inch (15 cm) ovenproof metal bowl or dome mould
• •Electric hand mixer or stand mixer
• •Cooling rack
• •Long serrated knife
• •Fine-mesh sieve
• •Offset spatula
• •Piping bag with a large star tip
• •Wide saucepan for poaching

Instructions

1. 1

   Bake the biscuit dome

   Heat the oven to 350°F (175°C). Butter a 6-inch (15 cm) ovenproof metal bowl or dome mould, dust it with flour, and support it in a ring of crumpled foil on a baking sheet. Whisk the eggs and sugar over a bain-marie, a barely simmering water bath, until just warm to the touch. Beat with an electric mixer for 7 to 9 minutes, until very pale and thick enough to fall from the whisk in a ribbon. Fold in the sifted flour in three additions. Stir a large spoonful of batter into the melted butter first, then fold this lightened butter gently through the remaining batter; poured in alone, butter sinks and leaves a heavy seam. Fill the mould and bake for 28 to 35 minutes, until the dome is deep gold, springs back under a fingertip, and a skewer comes out clean.

2. 2

   Cook the frangipane

   Warm the milk in a saucepan until small bubbles gather at the edge. In a bowl, whisk the egg yolks, whole egg, sugar, and cornstarch until smooth. Pour in half the hot milk gradually while whisking, then return everything to the saucepan. Cook over medium-low heat, whisking constantly, until the cream boils at the center; continue for 1 minute so the starch and eggs cook fully. Whisk in the almond flour and softened butter. The frangipane should be thick, glossy, and able to hold a soft ridge. If it forms lumps, take it off the heat and press it through a fine sieve while warm. Cover the surface directly and cool completely.

3. 3

   Poach the peaches

   Combine the water, sugar, vanilla bean, and scraped seeds in a wide saucepan. Bring to a boil, stirring only until the sugar dissolves, then simmer for 5 minutes. Peel the peaches, halve them neatly through the seam, and remove the stones. Lower the eight halves into the syrup and hold it at the barest tremble for 5 to 9 minutes, turning once, until a knife enters with light resistance. Lift any half as soon as it is ready; peaches ripen at their own pace and must not be punished for it. Cool them in a shallow dish with enough syrup to cover, then drain cut-side down before assembling.

4. 4

   Cool and slice

   Rest the biscuit in its mould for 10 minutes, turn it onto a rack, and leave it until completely cold throughout, at least 1 hour. Mark three level cutting lines with toothpicks, then use a long serrated knife to cut the dome transversely into four slices, keeping them in order. Do not press down on the knife. If the crumb begins to tear, stop and chill the biscuit for 30 minutes before continuing. Ça se rattrape. A cracked slice can be aligned during assembly and joined with a thin layer of frangipane.

5. 5

   Fill and rebuild

   Fold the candied-fruit salpicon and chopped toasted almonds through the cold frangipane. Set the broad bottom slice on a parchment-lined baking sheet and spread it evenly with one-third of the cream, stopping about 1/4 inch (5 mm) from the edge. Repeat with the next two slices, then replace the top and align every layer to reconstruct the dome. If it tries to slide, pass a thin wooden skewer vertically through the center and chill for 20 minutes; remove the skewer before coating.

6. 6

   Meringue and dry

   Lower the oven to 275°F (135°C). Cover the rebuilt biscuit completely with about half of the Meringue à l’Italienne (No. 2383), using an offset spatula to seal the layers and form an even ivory coat. Transfer the remainder to a piping bag fitted with a large star tip and pipe firm ribs, shells, or rosettes over the dome. Dry it in the oven for 18 to 25 minutes, until the surface feels set and the highest ridges have taken only a pale biscuit-gold color. If the piping colors before the surface dries, lower the oven to 230°F (110°C) and place an empty sheet pan on the rack above as a shield. Let the dome cool for 20 minutes.

7. 7

   Build the peach border

   Transfer the cooled dome to a broad serving platter. Drain the peach halves thoroughly so their syrup does not flood the meringue, then arrange all eight snugly around the base, rounded sides up, forming a generous border. Cut with a serrated knife using a light sawing motion, wiping the blade between slices so the frangipane bands and candied-fruit salpicon remain distinct. Serve the peaches beside each wedge. À table!

Chef Tips

• •A stainless-steel mixing bowl makes an excellent dome mould. Choose one about 6 inches (15 cm) across and no more than 3 inches (7.5 cm) deep, then steady it in a ring of foil so the batter bakes level.
• •Dice the candied fruit into a true salpicon, about 3 to 4 mm. Candied cherries and orange peel give clean color and flavor; large sticky pieces drag through the crumb when the cake is cut.
• •The peaches must be ripe enough to smell of peaches but firm enough to survive poaching. If fresh peaches are out of season, use eight good canned halves packed in juice, warm them for 2 minutes in the vanilla syrup, then cool and drain them. The classical pantry has always understood preservation.
• •Serve Pêches Maintenon the day it is assembled. Refrigeration gradually softens the dried meringue, so hold it uncovered in the cold only when necessary and bring it out 20 minutes before cutting.

Advance Preparation

• •Bake the biscuit one day ahead if convenient. Once completely cold, wrap it well and keep it at room temperature; a rested biscuit slices more cleanly than a warm, freshly baked one.
• •The frangipane can be cooked one day ahead and refrigerated with its surface covered directly. Whisk it briefly until smooth before adding the salpicon and almonds.
• •The peaches can be poached one day ahead and chilled in their syrup. Drain them for at least 20 minutes before arranging the border.
• •Prepare the Meringue à l’Italienne (No. 2383) immediately before coating and piping. It spreads most cleanly while still supple and should not be stored for later assembly.

Frequently Asked Questions

Nutrition Information

1 serving (about 320g)