Peche Royale Dans Son Panier Fleuri

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   ["Put the flour in a bowl and add sugar and mix.", "Beat in eggs one at a time and, when they are incorporated and the dough is smooth, add milk to make a batter.", "Dip a ladle or a mold into the hot fat briefly and dip into the batter.", "Put the ladle back into the fat carefully and fry until a ""basket"" comes away from the ladle.", "Fry the basket until it's golden and drain.", "Fit the genoise into the bottom of each basket.", "Drop peaches one at a time into boiling water for 10 seconds to loosen the skin, then peel, halve and remove the pit.", "Place a peach half on each genoise.", "Form ""handles"" for the ""baskets"" out of Pate a Choux and bake them, then secure to the baskets with thick chocolate icing.", "Top each peach with sabayon and garnish with candy flowers.", "Sabayon: Whisk egg yolks with sugar until they are light and lemon-colored.", "Add Grand Marnier and continue whisking.", "Put the mixture over low heat and cook carefully.", "Add warm water in a stream and whisk to form a smooth light-yellow sauce."]

* Per serving · 4 servings · Values may vary.

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