Id like to hear some thoughts on this.

[Matthew21]

Ok, so for a little over a year, I’ve been working on a recipe. A very peach-forward cake. I haven’t been able to focus too much on it this summer, due to family losses, but I haven’t given up on the idea. These are the components:

1. A classic French Genoise sponge forms the base. Whether it will be composed of two layers, or one sponge sliced in two, I haven’t decided yet.

2. the filling is a French pastry cream, flavored with peach purée and cognac. I’ve made a test-run of this just today, and am waiting for it to cool to taste it.

3. frosting is stabilized whipped cream, with some being mixed with raspberry purée to make a criss-cross pattern on top.

4. A crunchy feullitine, flavored with cinnamon and all-spice. Maybe crushed into medium sized chunks and spread around half-way up the sides.

5. Now we come to the difficult part. It’s Genoise so it needs a flavoring liquid soak. Classic Genoise is mostly tasteless, serving as a vehicle for the flavoring liquid. I have two potential options. One is a simple homemade peach liquor. This is a classic. But a part of me wants to do something different.

I found a recipe for a tippel called a Peach shrub. I would like to flavor it with some cinnamon and all-spice. The original recipe calls for ginger, but I replaced it with all-spice. This really appeals to me as a soaking liquid for some reason.

I’d love to hear you guys thoughts on this idea. Is there anything I’m missing? Any advice?

 

[retired baker]

feullitine will probably go soggy on whipped cream.
Its not a short term problem but after 3 hours it will be.
I like the idea of peach pastry cream, but I'd make diplomat for stability in a cake.
cinnamon no, it kills the taste buds .
Peach brandy on the genoise would be my choice, straight, not in syrup.
DeKuyper peach flavored brandy is all sugar syrup already.

 

[Matthew21]

feullitine will probably go soggy on whipped cream.
Its not a short term problem but after 3 hours it will be.
I like the idea of peach pastry cream, but I'd make diplomat for stability in a cake.
cinnamon no, it kills the taste buds .
Peach brandy on the genoise would be my choice, straight, not in syrup.
DeKuyper peach flavored brandy is all sugar syrup already.

Thanks for the advice. I wanted the feullitine to be a crunch element, maybe I should go with something else.

I’ll look up some diplomat crème recipes. I’m pretty sure I have one somewhere.

 

[Norcalbaker59]

Ok, so for a little over a year, I’ve been working on a recipe. A very peach-forward cake. I haven’t been able to focus too much on it this summer, due to family losses, but I haven’t given up on the idea. These are the components:

1. A classic French Genoise sponge forms the base. Whether it will be composed of two layers, or one sponge sliced in two, I haven’t decided yet.

2. the filling is a French pastry cream, flavored with peach purée and cognac. I’ve made a test-run of this just today, and am waiting for it to cool to taste it.

3. frosting is stabilized whipped cream, with some being mixed with raspberry purée to make a criss-cross pattern on top.

4. A crunchy feullitine, flavored with cinnamon and all-spice. Maybe crushed into medium sized chunks and spread around half-way up the sides.

5. Now we come to the difficult part. It’s Genoise so it needs a flavoring liquid soak. Classic Genoise is mostly tasteless, serving as a vehicle for the flavoring liquid. I have two potential options. One is a simple homemade peach liquor. This is a classic. But a part of me wants to do something different.

I found a recipe for a tippel called a Peach shrub. I would like to flavor it with some cinnamon and all-spice. The original recipe calls for ginger, but I replaced it with all-spice. This really appeals to me as a soaking liquid for some reason.

I’d love to hear you guys thoughts on this idea. Is there anything I’m missing? Any advice?

For peach, I would pair it with a light floral element like elderflower, rather than heavy fall flavors of cinnamon and allspice. Either in the soaking syrup or in the peach pastry cream.

My go to icing is a stabilized mascarpone chantilly cream. The moisture content of these types of whipped cream icings makes paillete feuilletine unsuitable as a garnish. However, you can add texture with a layer of pate croustillante which is made with nut praline, melted chocolate, and paillete feuilletine. The praline and feuilletine add crunch, the chocolate coats both and acts as a barrier against moisture. Any type of chocolate will work, but given the floral fruity flavor of peach (ditto for elderflower) white or ruby chocolate would probably be better than dark or milk. Dulcey chocolate would be another option.

Whipped cream icings are pretty soft, so creating geometric patterns in the icing may not work well. I generally decorate them with fresh berries and edible flowers like pansies. Fruit chips are also a great way to add decorative touches as well.

Sweet Pear Chips

mariscakesenglish.blogspot.com

 

[Matthew21]

For peach, I would pair it with a light floral element like elderflower, rather than heavy fall flavors of cinnamon and allspice. Either in the soaking syrup or in the peach pastry cream.

My go to icing is a stabilized mascarpone chantilly cream. The moisture content of these types of whipped cream icings makes paillete feuilletine unsuitable as a garnish. However, you can add texture with a layer of pate croustillante which is made with nut praline, melted chocolate, and paillete feuilletine. The praline and feuilletine add crunch, the chocolate coats both and acts as a barrier against moisture. Any type of chocolate will work, but given the floral fruity flavor of peach (ditto for elderflower) white or ruby chocolate would probably be better than dark or milk. Dulcey chocolate would be another option.

Whipped cream icings are pretty soft, so creating geometric patterns in the icing may not work well. I generally decorate them with fresh berries and edible flowers like pansies. Fruit chips are also a great way to add decorative touches as well.

Sweet Pear Chips

mariscakesenglish.blogspot.com

Pate croustillante sounds so interesting, but the frosting you describe (mascarpone-chantilly) sounds like it would be somewhat heavy (of course, I’ve never made it, so I can’t really say).

I made some pastry cream yesterday, and I’m not sure it was really a success. The peach and cognac didn’t stand out near as much as I’d like.

 

[Norcalbaker59]

Pate croustillante sounds so interesting, but the frosting you describe (mascarpone-chantilly) sounds like it would be somewhat heavy (of course, I’ve never made it, so I can’t really say).

I made some pastry cream yesterday, and I’m not sure it was really a success. The peach and cognac didn’t stand out near as much as I’d like.

Mascarpone chantilly is very light. It’s simply a blend of mascarpone and heavy whipping cream. Unlike plain whipped cream, which is basically flavorless aside from the added sugar, mascarpone chantilly has a subtle tang. The fat content from the mascarpone and cream also helps stabilize it when you add flavorings. Where whipped cream’s high water content tends to weep and collapse with add-ins like melted chocolate or purées, mascarpone chantilly will hold its structure.

Mascarpone chantilly gained a cult-like following when Whole Foods introduced its Berry Chantilly Cake. My sister loved the cake so much I created a chiffon cake with a different flavor profile iced with mascarpone chantilly. It is my most requested cake.

I always stabilize my mascarpone chantilly with gelatin sheets. For plain whipped cream—like the kind you’d use on a cream pie—I’ll use either gelatin sheets or Instant ClearJel. It has to be the instant type, not cook type. I tested both gelatin and Instant ClearJel in coconut cream pie, and they worked equally well. The whipped cream held up for about five days.

Both mascarpone chantilly and whipped cream, however, are too soft for decorative work. If you want a crisscross pattern or more structured designs, Italian meringue buttercream is the better choice because the butter firms when chilled. I’ve even cut shapes into chilled Italian meringue buttercream and filled them with room-temperature buttercream to create inlaid designs. Once the cake comes back to room temperature, the design blends in seamlessly.

One more note on flavoring: peach is an extremely light flavor. To bring it forward in baked goods or their components, you’ll need a concentrated flavoring—either a powder or a high-strength extract. The same principle applies to Cognac. Since its alcohol content evaporates quickly with heat—taking much of the flavor with it—an oil-soluble Cognac flavoring is the best option for capturing its taste in butter-based components.

This is mascarpone chantilly as you can see it is light and fluffy. A whipped cream icing holds it shape, but is too soft for creating designs in

This is Italian meringue buttercream. When chilled it firms up, so designs can be made in it

 

[retired baker]

Thanks for the advice. I wanted the feullitine to be a crunch element, maybe I should go with something else.

I’ll look up some diplomat crème recipes. I’m pretty sure I have one somewhere.

watch out this stuff is strong.

Amazon.com

 

[Matthew21]

Ok. The pastry cream turned out alright. Tastes fine, but the peach and cognac didn’t stand out near enough for me. So I’m currently making an extract that I hope will help. Peaches (about 1 and 1/2) and cognac placed in a mason jar (cognac comes about a fourth of the way up) and filled with vodka. I hope this turns out better.

 

[retired baker]

Ok. The pastry cream turned out alright. Tastes fine, but the peach and cognac didn’t stand out near enough for me. So I’m currently making an extract that I hope will help. Peaches (about 1 and 1/2) and cognac placed in a mason jar (cognac comes about a fourth of the way up) and filled with vodka. I hope this turns out better.

you need peach emulsion, I posted the link above.
Peach is very subtle, its like apple flavor (where is it?)