This dessert is a new take on a pie a made for Christmas dinner this year, but sort of in a deconstructed way ;) The cream is a mix between a crème pâtissière and a crème anglaise, the milk is infused with orange peels and vanilla bean, with just enough of corn starch to thicken it slightly. A basic pâte sablêe is baked and crumbled to add texture, and peaches are sautéed with a bit of whiskey, giving the dessert that classic holiday booze that everyone loves, perfect for the New Year's celebrations. This recipe makes enough for 3 pots, but feel free to double the recipe (except for the dough), like I did, if you're feeding more people. It can also be made almost completely ahead, which is always a good thing during the Hplidays, right?
21 years old, chef apprentice, pastry lover, hopeless baker, sugar addict, coffee enthusiast and assumed chocoholic. Welcome to my little world of vices.