The Peach Sphere Entremets

 

## 🍑 The Peach Sphere Entremets

*A 18 cm showstopper with a gradient mirror glaze and chocolate floral architecture.*

### 1. The Core: Peach/Apricot Insert

* **Ingredients:** 250g puree, 40g sugar, 5g gelatin, 1 tsp lemon juice.

* **Pro-Tip:** If using fresh peaches, pass the puree through a fine sieve. The smoother the insert, the cleaner the "reveal" when you cut the cake. Freeze in a 14-16 cm disk.

### 2. The Base: Fluffy Almond Biscuit

* **Ingredients:** 2 eggs, 60g sugar, 60g almond powder, 30g flour, 40g melted butter.

* **The Texture:** Don't overmix after adding the flour. You want this to be airy to soak up a little of the mousse's moisture, creating a seamless transition.

### 3. The Body: White Chocolate Mousse

* **Ingredients:** 200g white chocolate, 250ml whipped cream, 100ml milk, 6g gelatin.

* **The Secret:** Ensure the chocolate/milk mixture is between **30-35°C** before folding in the cream. If it's too hot, the cream melts (losing volume); if it's too cold, the gelatin creates lumps.

### 4. The Finish: Peach Gradient Mirror Glaze

* **The "Degradé" Technique:** 1.  Divide your finished glaze into two jugs.

2.  Color one a soft pastel pink and the other a vibrant peach/orange.

3.  Pour the pink glaze over one side of the frozen sphere and the orange over the other simultaneously, letting them meet and "bleed" together in the center for that sunset gradient effect.

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## 🎨 Plating Art: The "Flower" Composition

To match the professional style of your previous requests, we will focus on the **Chocolate Petals** and **Negative Space**.

### The Chocolate Flower

1. **Tempering:** Melt dark or milk chocolate to  ( to ).

2. **Petals:** Dip the tip of a spoon or a small palette knife into the chocolate and "swipe" it onto a piece of acetate or parchment paper.

3. **Curve:** While the chocolate is still tacky, place the paper inside a baguette tray or a curved PVC pipe. Let it set.

4. **Assembly:** Use a drop of melted chocolate to stick the petals together in a circular pattern on top of the glazed sphere to form a blooming flower.

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### Plating Inspiration

Instead of centering the sphere, try placing it slightly **off-center** on a large, matte-grey or white plate.

* **The "Sweep":** Use a brush to create a "C" shaped sweep of extra peach puree around the cake.

* **The Crunch:** Place a few toasted almond slivers or gold leaf at the base of the sphere to hide the "seam" where the glaze meets the plate.