Using a grapefruit spoon, I lightly hollowed out each brioche disc and then delicately moistened them with a tablespoon of rum syrup. I filled each brioche disc with a generous portion of pastry cream, adding a little more so that I could stick two brioche discs together. I lightly brushed the sides of the assembled brioches with a hint of strawberry or raspberry syrup, then dipped them in pink sugar so that it would adhere perfectly.
And for the final touch, I enhanced these brioche peaches by decorating them with delicate almond paste leaves. Of course, I made the latter myself using my trusty Thermomix (the recipe is available on this blog).
Here is a culinary masterpiece that will awaken your taste buds and dazzle your guests! These brioche peaches, a subtle combination of textures and flavors, will undoubtedly seduce you. Don’t delay and treat yourself to this unparalleled delight!
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