Name: Chocolate And Peach Cups recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: For the peach Anglaise-; Peaches - 1 cup; Sugar - 1 cup; Milk - 500 ml; Egg yolks - 2; Cornflour - 1 tbsp; vanilla extract - 1/2 tsp; Whipping cream - 1/4 th cup; Chocolate cups and chocolate twirls-; Dark cooking/compound chocolate - 1 cup; Assembly-; Delmonte Peach halves; Red cherries

Ingredients Serving: 4

For the peach Anglaise-
Peaches - 1 cup
Sugar - 1 cup
Milk - 500 ml
Egg yolks - 2
Cornflour - 1 tbsp
vanilla extract - 1/2 tsp
Whipping cream - 1/4 th cup
Chocolate cups and chocolate twirls-
Dark cooking/compound chocolate - 1 cup
Assembly-
Delmonte Peach halves
Red cherries

Instructions

Make a puree of the peaches. Heat in a no stick saucepan with 1/4 th cup of the sugar.
Cook till the sugar is dissolved and the mixture is thick. It takes about 10-12 minutes. Let it cool.
To make the custard, boil the milk with rest of the 3/4 th cup of sugar, simmer and stir till the sugar is dissolved. Remove it from the heat .
Meanwhile, whisk the egg yolks with the cornflour and slowly add the milk mix into it while whisking the yolks.
Once mixed pour this mixture into the saucepan and heat on a low flame.
Add the vanilla extract and cook till the mixture is thick. Let it cool.
Mix in the cooked peach puree into the custard mix and stir. Refrigerate in the fridge for few hours.
Whip the whipping cream and fold it into the custard and pour it into a piping bag.
Melt the chocolate using double boiler or microwave.
Take silicone cupcake moulds, and pour a small ladle of the liquid chocolate into each of them.
. Swirl the mould in such a manner that the chocolate coats the walls, turn the mould and remove the excess chocolate.
Refrigerate for 20 minutes and slowly de-mould the chocolate cups skillfully.
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.
Cool it and remove the twirls from the paper.
Take each chocolate cup and pipe the peach Anglaise (custard mix) into it.
Decorate it with tiny pieces of peaches, cherry and a twirl.

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