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!
550 grams of flour 0
120 grams of sugar
70 grams of soft butter at room temperature
250 grams of eggs (about 5 medium eggs but pesatele)
3 grams of dry yeast or 8 grams fresh beer
20 grams of acacia honey or wildflower
a tablespoon of whole milk if necessary
15 grams of candied orange
a tablespoon vanilla extract Bourbon
40 milliliters of natural mineral water
a pinch of salt
oranges or candied citron to decorate the sweet peaches
mint or sage leaves to decorate the sweet peaches
FOR THE PASTRY CREAM:
350 milliliters of whole milk
150 ml of cream
140 grams of sugar
40 grams of flour 00
120 grams of egg yolks (about 5 egg yolks, but weight it)
1 vanilla pod
grated rind of one lemon organic
160 milliliters of natural mineral water
200 grams of sugar
100 milliliters di Alchermes
organic orange peel, to taste
Before preparing the sweet peaches look at VIDEO TUTORIAL ON SWEET PEACHES made by Master Paul Bags, to understand well the stage of forming the brioche and the composition of peaches.
To prepare the sweet peaches you then have to make the dough, the custard and bagna.
Let's start with the dough: place in a bowl (better if you use the kneading machine, as always for the rich egg and butter dough) 275 grams of flour 0, 40 grams of sugar and yeast dissolved in lightly warm water (not hot, otherwise you will kill the yeast). Mix at low speed, Then 50 grams of eggs (I recommend lightly beat the eggs and weigh, Then dosarle spoonfuls) and, when the egg has amalgamated, 28 grams of soft butter. If the dough is slightly moist, add a tablespoon of whole milk. Continue kneading at minimum speed until the dough is smooth, elastic, shiny and will not detach from the sides of the bowl. Put the dough in a very large bowl, cover with food film and let rise in a warm place until the dough triples its volume. If at home you do not have a fairly warm place (About 28 degrees), put the dough in the oven with the light on.
While the dough for sweet peaches rises, finely chop the candied orange: I use the mortar and the pesto to obtain a soft dough. When the dough is tripled in volume, put into the planetary flour and remaining sugar, honey, the paste of orange, vanilla and 45 grams of soft butter left over from the first mixture. Combine the remaining 200 grams of eggs and, when they are blended, Also add the first mixture. Knead in a planetarium at low speed until the dough is perfectly framed and is smooth and shiny. A dough ready detaches easily from the container walls. Put the dough back in a bowl, covered with plastic wrap in contact, and let rise again until the volume will triple.
We prepare the custard: put the lemon zest and vanilla infused in milk (you can also do it the night before) and bring the milk to a boil, then turn off the heat. Mount the egg yolks in a saucepan with the sugar and, when you've got a frothy cream, add flour. Stir to incorporate the flour mixture to the eggs and sugar, when you obtain a batter without lumps, add the hot milk slowly filtered, stirring constantly with a whisk in order to obtain a batter gradually more and more fluid and without lumps. When you're out of milk, put the custard on the stove and, stirring and low heat, bring to a boil. Pour cream, that thickens, in a shallow container and wide, cover with plastic wrap to touch food and allow to cool completely.
For the syrup, put in a pot of water, sugar and orange zest. Bring to a boil over low heat and, when the liquid will be transparent, turn off the heat. Strain and let cool, then add the Alchermes and stir.
When the dough for sweet peaches is again tripled in volume, form many 100-gram loaves. Divide each loaf into 8 equal pieces, weighing about 12,5 grams each. Pirlare the pieces of dough (round them until obtaining of the balls) and place them on a baking sheet lined with parchment paper, well spaced from each other, as you see in VIDEO TUTORIAL. After 10 minutes, crush each ball with the palm of your hand, then let the dough rise again until the balls are tripled in volume.
Preheat oven to 200 degrees and bake the static balls for 6-7 minutes, until they are puffed and golden. Remove from oven and allow to cool completely brioches.
Composition of sweet peaches: when they are cold brioche, bucherellarle slightly in the flat part with a sharp knife, then remove a portion of dough in order to have space to insert the custard. Heat the wet slightly at Alchermes (about 30 degrees): in this way the wet will penetrate more easily inside the brioche. Soak the brioche in the wet at alchermes for a few seconds. Fill every half of the brioche with custard using a sac à poche and also fill the inside, how does the teacher Paul in Bags VIDEO TUTORIAL. Then coupling halves stuffed brioche to form the sweet peach.
Roll the stuffed sweet peach custard in granulated sugar and place on a serving dish. Decorate with candied peaches as if it were the stem and a leaf of sage or mint. Bon appétit!
The original mixture of Prato peaches signed by confectioner Paul Bags, pastry New World Prato, provides that each half of the fishing weights 12 grams (for a total of 24 grams of brioche dough), that each half is soaked with 12 grams of wet side (for a total of 24 grams of wet) and that within the peaches there are around 24 grams of custard: so, every sweet peach will weigh over 72 grams. I have observed this proportion only with some peaches, while I've done other larger, using 25 grams of dough for each half: the results were much larger peaches, about twice, and much more stuffed, certainly less sensitive to see, but simpler to do.