Saint bonnet

• Soften the butter at 25 °C.
• Add the icing sugar and eggs in a kitchen machine with k beater.
• Mix without adding bubbles of air.
• Add the powdered amaretti.
• Combine everything with the first amount of flour.
• Finish the dough with the remaining flour and the cocoa powder.
• Put in the refrigerator at 4 °C for at least 3 hours then roll out to 2.5 mm about 850 g per 60×40 cm sheet.
• Weigh each ingredient separately.
• Bake at 160  C in a fan oven with the valve open.
• The cooking time will vary according to the size, height, shape and type of oven used.

Note: to keep the humidity, we recommend sealing it when it is still hot with cocoa butter melted at 55 °C or  micronised when it comes out of the oven.

• Caramelised the sugar and add the cream to stop the cooking and prevent hardening.
• Add the egg yolks and sugar a little at a time and while continuing to mix and bring to 82 °C.
• Remove from the heat and pour onto the cocoa paste and powdered amaretti.
• Add the lightly whipped cream at 40-45 °C.

• Whip the puree, egg white, honey and sugar.
• When it is half whipped, pour in the egg yolks and finish whipping.
• Add the sifted flour together with the baking powder and finally the yogurt with the peaches, zest and the liquid butter.
• Spread on a flexipan or silpat sheet 59×39 cm.
• Bake at 220 °C for 8 minutes.

• Melt the sugar in a non-stick pan, add the butter in pieces and then the peaches cut into cubes.
• Sauté until the peaches are soft.

• Heat the lemon and peach puree to 45 °C, add the gelatine and mix with the Italian meringue.
• Finally, add the lightly whipped Sublime and mix well.

• Heat the egg white and sugar to 65 °C, put in the kitchen machine with whisk and whip until it cools down.

• To prepare these individual servings, silicone moulds are required.
• Put the peach mousse into the mould and cover with a layer of peach cake smaller than the mould so that it does not show once it is turned out.
• Freeze.
• When you want to assemble it, pour about 35 g of chocolate mousse into the shortcrust tart (this varies according to the size of tartlet you are making), cut out a disc or square of peach cake and fit it to the edges of the tartlet.
• Blast chill at 4 °C.
• Remove the peach mousse from the moulds and sprinkle with yellow velvet.
• Place on the tartlet and decorate.