Chef Danilo Pamintuan
Piazza de Nardi
These rum-filled balls give the impression of freshly picked peaches straight from the orchard.
Ingredients
Pastry Cream
1 cup 2% milk
1 cup 36% cream
1/2 cup sugar
10 Tbs corn starch
Rum Syrup
1 l water
1 kg sugar
1/2 cup rum extract
Dough
2 Tbs yeast
2 1/2 cups flour
3 tsp sugar
2 1/2 tsp salt
1 cup cream
3 eggs
3 Tbs butter
1 orange, zest and juice
Peach Food Colouring
1 cup white sugar
1 drop red food colouring
2 drops yellow food colouring
Method
Dough
- Mix all dry ingredients together, and add liquid ingredients. Beat well using a dough hook, until pliable.
- Divide dough into 40 equal size pieces, and roll each into a ball shape.
- Proof until dough has doubled in size, and bake at 350°F for 12-15 mins. Allow to cool.
- Cut off bottom of each ball, until you have a flat surface.
- From the flat side, hollow out the middle to approximately the size of a peach pit.
Pastry Cream
- Bring 1/2 cup milk, cream and sugar to a boil using the double boiler.
- Dissolve cornstarch in 1/2 cup of milk, and add slowly to the hot milk mixture. Remove from over the bottom of the double boiler to avoid scorching, stirring constantly until mixture has thickened.
- Add rum extract(or other desired flavouring) and mix until incorporated. Allow to cool.
Rum Syrup
- Heat sugar with water, until sugar dissolves.
- Add rum extract.
Assembly
- Take 2 pieces of hollowed dough, and drizzle 1 tsp of rum syrup into each piece.
- Fill each half with pastry cream, and sandwich together.
- Mix sugar, red food colouring, and yellow food colouring together until you attain peach colour.
- Roll sandwiches in the sugar mixture. Decorate as you wish.
Yield approx 20 peaches