Sweet peaches from the Messina pastry shop.
Traditional and Bimby recipe.
A luscious dessert where it’s impossible not to get your hands and mouth dirty, oh yes! That’s the beauty, diving in with a bite into these “bombs” of goodness. The softness of the buns, which when squeezed in a bite reveal the creamy heart, and the aroma of the liqueur rising… What a delight.
thought for you;
- Cost: Economical
- Preparation time: 1 Hour 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Sicily
- Seasonality: All Seasons
- Energy 461.83 (Kcal)
- Carbohydrates 72.22 (g) of which sugars 29.41 (g)
- Proteins 14.97 (g)
- Fat 13.32 (g) of which saturated 7.51 (g)of which unsaturated 4.70 (g)
- Fibers 1.70 (g)
- Sodium 96.37 (mg)
Indicative values for a portion of 199 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
let’s shop
- 2 cups all-purpose flour
- 2 cups Manitoba flour
- 1/4 cup sugar
- 1 cup milk
- 2 1/2 tbsp butter (or lard)
- 1/2 vial rum (or 1 tbsp Strega liqueur)
- 1 tbsp fresh yeast
- 3 cups custard (See my recipe)
- 6 tbsp whipped cream (generous)
- 1 egg (for brushing)
- as needed powdered sugar
- 8 candied cherry
- 1/2 cup water (hot)
- Half vial rum
- 1/4 cup powdered sugar
Sweet peaches from the Messina pastry shop
Tools
Sweet peaches from the Messina pastry shop
- 1 Stand Mixer
- 1 Bowl
- 1 Knife
- 1 Spatula
- 1 Oven
- 1
- 1 Piping Bag with nozzle of choice
- 1 Brush
- 1 Tray
Steps
Sweet peaches from the Messina pastry shop
Pour into the Bimby or stand mixer bowl: the flours, sugar, salt, egg, softened butter or lard, yeast dissolved in milk, and aroma. Knead at speed Spiga for 7 minutes, in the case of the Bimby
Transfer the mixture to a covered bowl and let it rise in a warm place for about 2 hours
In the meantime, while the dough is rising, you can prepare the custard and let it cool as indicated in the recipe, click here.
Prepare the rum-based soak: Boil water with sugar in a saucepan for about 5/10 minutes.
Then turn off the heat and add the rum aroma. Let it cool.
If you don’t have rum, you can use Strega liqueur or limoncello, about 1 cup
Once the dough is ready, divide it into 50g balls each
and let them rise in a warm place on a baking sheet for 1 hour.
Then, brush them gently with the beaten egg.
Bake at 350°F for about 15/20 minutes. The oven must be very hot.
They should become golden. Once cooked, remove from the oven and allow to cool completely.
Meanwhile, whip the cream and add it to the custard 1 tablespoon at a time. You should obtain a soft and compact cream.
Now that we have all the ingredients ready, let’s assemble the peaches.
Carve a circular hole at the base of the peaches, without going too deep.
You should crumble the scrap coarsely by rubbing it between your hands, because we will need it for the breading, like with the mimosa cake
Moisten the inside with the rum-based soak
Place the cream inside a piping bag and fill. Join 2 half buns together, aligning them
With the remaining cream, use your hands to grease the peaches, and then roll them in the prepared crumbs.
Decorate each peach with a tuft of cream and a candied cherry, and sprinkle with powdered sugar.
Tips and Storage
Sweet peaches from the Messina pastry shop, these desserts were born with chantilly cream, but they can also be filled with chocolate cream. Just replace the cream with hazelnut cream.
They can be stored in the fridge for up to 2 days.
