Sweet peaches: soft hemispheres of wet brioche dough in a syrup of Alchermes and stuffed with custard. They are a sweet spread to different parts of Italy: to do in Sicily, Also stuffed chocolate, to do in Sardinia, so big enough for 4 people, make them in Emilia Romagna (the Tuscan-Emilian Apennines is considered the birthplace of these delights) and much of Southern Italy.
The sweet peaches of Prato
But there is a place in Italy, the pretty town of Prato in Tuscany, where a pastry chef, Maestro Paolo Sacchetti, Vice-president of the Italian Master Confectioners and best pastry chef in Italy in 2012, It codified the recipe “peaches of Prato”. Among other things, Lawn and surroundings hide not only great products agrolimentari, but also villas and historic sites and wonderful artistic: If you're curious to learn more, read my article on PRATO HIDDEN BETWEEN THE MEDICI VILLAS AND EXCELLENCE OF LAND.
Why Prato? Because history says that peaches were conceived in Valdarno, made using a typical Tuscan liquor (the Alchermes) and served in Prato in 1861 to celebrate the unification of Italy. The peaches of Prato, simply call “Sweet peaches” in the rest of Italy, I am one of the desserts sweet tooth and beautiful breakfast that can boast Italy. The recipe that I leave you is precisely codified by Paolo Sacchetti: I had the honor to assist in the preparation of its peaches of Prato in pastry New World and I turned VIDEO TUTORIAL ON SWEET PEACHES The PRATO which you can see on my You Tube Channel.
How to get perfect sweet peaches
I leave the doses of the master bags except for the yeast, I have reduced the amount by lengthening the time to rise. In any case, find all the original weight of the master bags in the bottom of the recipe notes. If you want to make larger peaches, remember that it is still essential to weigh each individual piece of dough because the sweet peaches, to match perfectly, They must have for the same weight force,
I got them from the weight indicated Bags (12 grams each half) but also 25 grams each half and they came anyway buonissime. The traditional filling it with lemon custard, but often you found even with the chocolate custard.
The recipe of sweet peach is not hard to do, but it is definitely a bit’ long: Time and patience are needed for a perfect leavening. But the result, as you can see, It will repay the effort and waiting. Have a good day!
1 comment
Super golose
Thanks
A big kiss