Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Masterchefs
Norleans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Flour
1/4 c Sugar
2 lg Eggs
1/2 c Milk
Oil, for frying
4 ea Genoise, 3" layers **
2 ea Peaches, ripe
Pate a choux **
-----SABAYON-----
3 ea Egg yolks
1/4 c Sugar
2 oz Grand Marnier
2 tb Water, warm
** See recipe for Genoise
Put the flour in a bowl and add sugar and mix.
Beat in eggs one at a time and, when they are
incorporated and the dough is smooth, add milk to make
a batter.
Dip a ladle or a mold into the hot fat briefly
and dip into the batter. Put the ladle back into the
fat carefully and fry until a "basket" comes away from
the ladle. Fry the basket until it's golden and drain.
Fit the genoise into the bottom of each basket.
Drop peaches one at a time into boiling water for
10 seconds to loosen the skin, then peel, halve and
remove the pit. Place a peach half on each genoise.
Form "handles" for the "baskets" out of Pate a
Choux and bake them, then secure to the baskets with
thick chocolate icing.
Top each peach with sabayon and garnish with
candy flowers.
Sabayon:
Whisk egg yolks with sugar until they are light
and lemon-colored.
Add Grand Marnier and continue whisking. Put the
mixture over low heat and cook carefully.
Add warm water in a stream and whisk to form a
smooth light-yellow sauce.
Source: Great Chefs of New Orleans, Tele-record Productions - 1983
: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
: Chef Michel Marcais, Begue's Restaurant, New
Orleans
