For the better part of twenty or more years I have been mildly ( meaning, whenever it crosses my mind) obsessed with a dessert I consumed maybe 3 times. I first had it at a brunch with some women I worked with at someone’s apartment, one Sunday morning. She had gotten it in a now long defunct bakery whose name I can’t recall. But it was made by a semi famous pastry chef in Boston named Delphine Gomes. I had it a couple of other times and then moved on to other dessert obsessions. It was known only as Peche and you had to order them like a week ahead of when you needed it.
My imperfect memory tells me it was as big as a baseball, was made of brioche, had pastry cream in the middle, might have had jam, was tinted on the outside to look like a peach and was rolled in sugar to simulate peach skin. I thought it was exquisite and in my fevered brain thought I might be able to replicate it, but there was that one small detail about the ability to make brioche….but that has been solved with my recent class, so I said to myself, give it a try.
As this is a project in progress, I gave myself full permission to make mistakes. The first thing I did was try to figure out a way to be able to make the brioche round, and what size would be optimal. I tried some in both metal and silicone muffin cups along with just free form dough balls. Muffin tins gave a more consistent look and the size is about where I think I want the finished product to be. I might be able to do free form ones that are rolled and tucked in a more traditional way also. Dough is the same, but cooking time, as expected is way less.
Here’s my finished peche. I got about 15 whole peche from one batch of dough. I need to solve the consistent size and sphere issue of the dough, and have to come up with a stem and leaf solution, probably either marzipan or fondant, not sure. You’ll have to stay tuned!
Not bad for the first draft! What do you think?