Peach Shortcake (Print Version)
# Ingredients:
→ Biscuits
01 -
280g flour
02 -
2 teaspoons baking powder (preferably aluminium-free)
03 -
1 teaspoon salt
04 -
1 1/2 tablespoons sugar
05 -
115g unsalted butter, chilled and cut into cubes
06 -
160ml heavy cream or buttermilk
→ Biscuit Glaze
07 -
1 egg yolk
08 -
1 teaspoon heavy cream or milk
→ Peach Coulis
09 -
4 large peaches, peeled and diced
10 -
2 tablespoons sugar
11 -
A few drops of kirsch (optional)
→ Whipped Cream
12 -
375ml heavy cream
13 -
3 tablespoons sugar
14 -
1 teaspoon vanilla extract
→ Assembly
15 -
6 large peaches, peeled, sliced, and tossed in a bit of sugar
16 -
Butterscotch sauce for drizzling
# Instructions:
01 -
Preheat the oven to 200°C. Line a baking sheet with parchment paper or a silicone baking mat.
02 -
Sift the flour, baking powder, salt, and sugar into a bowl. Using a pastry blender, cut in the butter until it's in pieces the size of corn kernels. You can also use a food processor or stand mixer with the paddle attachment.
03 -
Add the cream or buttermilk and mix until just blended.
04 -
On a lightly floured countertop, briefly knead the dough just until it comes together. Do not overwork the dough; it's better to work it less and have rustic-looking biscuits than ones that are tough.
05 -
Roll the dough until it's 2 cm thick and with a 10 cm biscuit cutter, cut out six individual biscuits, dipping the cutter in flour between cutting each biscuit. You can gather the scraps and re-roll to cut out a few more biscuits. Place the biscuits on the prepared baking sheet.
06 -
Mix the egg yolk with the cream or milk. Brush just the tops of the biscuits with the glaze.
07 -
Bake for 15 to 20 minutes, until they're browned on top and up the sides. Remove from oven and let cool.
08 -
Mix the diced peaches with 2 tablespoons of sugar and kirsch (if using) with your hands, squeezing firmly to mash the fruit and help it release its juices. Let stand at least an hour.
09 -
Whip the cream until it begins to get stiff, then whip in the sugar and vanilla extract and continue to whip until it holds its shape.
10 -
Slice the peaches and toss them in a bowl with a sprinkling of sugar.
11 -
Cut each biscuit in half and place the bottoms on six plates. Divide the peach coulis amongst the biscuits, pressing it in a bit with a spoon to encourage the juices to saturate the biscuit. Add a few peach slices on top of each, then add a generous dollop of cream. Finish with the rest of the peach slices and top with the crown of the biscuit. Drizzle with warm butterscotch sauce.
# Notes:
01 -
For the best texture, avoid overworking the biscuit dough.
02 -
The peach coulis can be made in advance to enhance flavor development.
03 -
Warm the butterscotch sauce before drizzling for optimal consistency.