The Peaches of Prato.
Prato is a province near Florence, where I spent part of my childhood and where I attended secondary school. Here are concentrated most of my dearest friendships and as a city is much more on a human scale than Florence where I lived another part of my life.
Prato peaches are an unique specialty made up of two brioches dipped in Alchermes and filled with custard. The liqueur gives that nuance necessary to make the brioche look like peaches. This recipe is not very simple, but as in any other cases, we like things that a little more complicated and less ordinary.
This is the recipe of Paolo Sacchetti of New World Pastry shop set in the historic center of the Tuscan city that hosts the EatPrato event.
Ingredients for 100 pieces
For the Brioche
1.1, kg of flour 0
240 g of sugar
140 g of butter
500 g of whole eggs (about 10)
35 g of brewer’s yeast
40 g of acacia honey
20 g of candied orange
0.5 pcs of vanilla berries
70 g of still water
a pinch of salt
First dough
Put 45 grams of flour, 100 grams of eggs (2), 60 grams of sugar, 35 grams of yeast, 60 grams of butter and water in the mixer. Knead until the mixture is smooth and elastic; then let it rise until the volume has tripled (90 minutes approx.)
Second dough
Put the rest of the ingredients in the mixer and knead. Insert the vanilla pulp into the dough. As soon as they are amalgamated, add the first dough already risen and turn until it is again very elastic. Let rise at room temperature (ideally 27 ° C), until doubled in volume (90 minutes approx.). So, use it.
Size
Weigh 100 grams of brioche yeast dough, make a loaf and knead it with two hands. Cut in half and again in half twice, to obtain 8 pieces of 15 grams each. Turn the pieces of dough into smooth balls. Let the balls rest, then turn them again and place them on a greased baking sheet.
After 10 minutes, mash them with the palm of your hand one by one, until you get some plates; let it rise at 18-20 ° C for 4-5 hours, then bake for 6-7 minutes at 220-230 ° C.
For the custard
350 g of fresh whole milk
150 g of cream
140 g of sugar
40 g of flour
120 g of egg yolks (approx. 6)
a pinch of salt
½ vanilla pod
a lemon zest
The previous evening
Add the milk and cream. Remove the pulp from the vanilla pod and, together with a lemon zest, put it inside to flavor them.
In the morning
Sift the flour with half the sugar and salt; heat milk and cream with lemon zest, vanilla and the other half of sugar (the presence of sugar helps prevent the milk from sticking). When the mixture is hot, pour 100 grams over the flour and sugar, then beat with a whisk until the mixture is smooth. Add the egg yolks and whip as much as possible, at least until the sugar has dissolved. When the rest of the milk and cream mixture boils, remove the lemon zest and immediately turn it over onto the dough. Put it back on the heat and stir with a whisk until it is creamy and, in any case, up to 83 ° C. Chill in an ice water bath, stirring to avoid crust on the surface, until cold (4 ° C). The cream is ready to be consumed.
For the Syrup
80 g of water
120 g of sugar
60 g of alchermes
Add the water and sugar in the saucepan. Bring to a boil and turn off. Use when it is at room temperature.
Wet
Add the Alchermes to the 200 grams of syrup. The syrup should be used lukewarm, about 35 ° C, to better soak the brioche dough and, at the same time, not to evaporate the alcohol present in the liqueur.
Finish
Candied orange
sugar
mint leaves
With a knife, lightly pierce the ball of brioche dough on the surface that touches the pan, then soak it completely in the warm water. Repeat the operation with all the other balls. With the help of a pastry bag, fill the hole in the balls with custard, leaving some of the same on the surface so that, by coupling the two stuffed balls, you will get a slight release of the cream. It will give an even more gluttonous aspect to fishing. At this point, roll the peach in sugar and decorate with a slice of candied orange and a mint leaf.
BUON APPETITO #monicooks
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