peach anglaise in edible chocolate cups – peach anglaise is a tasty dessert
anglaise is a light pouring custard which can be used as a dessert or as a sauce. Here peaches are used in making the custard and hence it is called as peach anglaise. This rich and creamy anglaise tastes great when drizzled over cake, fresh fruits or other desserts.
Here, I have filled the peach anglaise into chocolate cups topped with chocolate twirls and served as a dessert.
peach anglaise in edible chocolate cups
preparation time: 10 minutes
cooking time: 30 minutes
recipe type: dessert
serves: 2 – 3
for peach anglaise
- delmonte peach halves – 1 cup
- sugar – 1 cup
- milk – 500 ml
- egg yolks – 2
- cornflour – 1 tablespoon
- vanilla extract – 1/2 teaspoon
- whipping cream – 1/4 cup
for chocolate cups and chocolate twirls
- dark cooking or compound chocolate – 1 cup
- delmonte peach halves
- red cherries
how to make peach anglaise in edible chocolate cups
1. Add the roughly chopped peaches to a mixer jar and grind to a smooth puree.
2. Add the peach puree along with 1/4 cup of sugar in a non-stick pan. Cook till the sugar dissolves and the mixture becomes thick. It takes about 10 to 12 minutes. Allow the mixture to cool.
3. To make the custard, boil milk with the rest of the sugar (3/4 cup), simmer and stir until the sugar gets dissolved. Turn off the flame.
4. Meanwhile, whisk the egg yolks with the cornflour and slowly add the milk mixture into it while whisking the yolks. Once mixed, pour this mixture into the saucepan and heat on a low flame.
5. Add the vanilla extract and cook till the mixture is thick. Allow the mixture to cool.
6. Mix in the cooked peach puree into the custard mix and stir. Refrigerate in the fridge for a few hours.
7. Whip the whipping cream until it forms soft peaks and fold it into the custard and pour it into a piping bag.
for chocolate cups
8. Melt the chocolate using double boiler method or in a microwave. You can check this post for how to melt chocolate using double boiler method.
9. Take silicon cupcake molds, and pour one spoonful of liquid chocolate into each of them.
10. Swirl the mold in such a manner that the chocolate coats the walls. Turn the mold and remove the excess chocolate.
11. Refrigerate for 30 minutes and slowly de-mold the chocolate cups carefully. Be careful, otherwise, it will break.
12. To make the chocolate twirls, pour the melted chocolate into a piping bag, make a tiny cut at the bottom and make swirls using the bag on a butter paper.
13. Leave it aside for a few minutes and then carefully remove it from the paper.
14. Take each chocolate cup and pipe the peach anglaise (custard mix) into it.
15. Decorate it with tiny pieces of peaches, cherries and a twirl.