The sugary scent of peaches in Ontario every August remind me of my childhood summers spent in the Niagara region. Bursting with juicy flavour, I love pairing this fleshy sweet yet slightly acidic fruit with warm spices and toasty bourbon.
Now the perfect vessel for our peaches you ask? Shortcake of course.
When I say shortcake I really mean biscuit, we just refer to them as “shortcakes”because the “short” refers to the shortness of the dough, meaning drier, crumbly and crisp in texture. All you need is a little cream and you are set!
A beautiful brunch item or perfect for a sweet finale at your next summer BBQ.
Yield 9 Shortcakes
Mis en Place
430 g All purpose Flour
20 g Baking Powder
2 g Baking Soda
6 g Salt
185g Unsalted Butter (cold)
250 g Whole Milk
120 g Granulated Sugar
120 g Egg Yolk
35 g Cornstarch
50 g Unsalted Butter
15 g Vanilla Extract / Paste
250 g 35% Whipping Cream
3 Medium sized slightly ripened peaches
60 g Butter Unsalted
120g Brown Sugar
5g Vanilla Bean Paste/Extract
20g Peach Nectar
50g Bourbon (optional)
Prepare your biscuits
Cut butter into ½” cubes and keep cold until ready to use.
Combine flour, baking powder, baking soda, salt and sugar in a mixing bowl.
Add cold butter into the dry ingredients using a pastry blender or 2 forks
(alternatively this can be done on a stand mixer fitted with a paddle attachment).
Add buttermilk and mix with a spatula/ then hands lightly until just combined. Do not over mix.
Using an ice cream scoop, place dollops of dough onto a parchment
lined baking sheet. While you preheat the oven, chill biscuits.
Pre heat oven to 375 degrees.
Once ready, sprinkle biscuits with raw or coarse sugar and bake for 15-20 minutes or until golden brown.
Prepare Chantilly cream
In a mixing bowl combine egg yolks with sugar and cornstarch and whisk until homogenous.
Combine milk and vanilla in a small saucepan over medium heat, bring to a simmer.
Begin the tempering process where you gradually add hot milk to the egg yolks a ladle at a time while consistently whisking. Once all milk has been added, pour the mixture back into your saucepan and whisk!
Over medium-low heat whisk until the mixture thickens, allow boiling for 1 minute to cook out the taste of starch.
Remove from heat and add butter.
Store in the refrigerator with cling wrap to the surface while cooling.
Once cool, whip 35% cream with a whisk or on a stand mixer with a whisk attachment to stiff peaks.
Fold in pastry cream with a spatula until homogenous and creamy.
Store in refrigerator until ready to use.
*Prep peaches by washing, drying and slicing to ¼” thick.
In a large saucepan, melt butter over medium heat.
Add brown sugar and stir with a spatula.
Once combined add vanilla, cinnamon, peach nectar, salt and bourbon.
Continue to sauté until slightly tender. Serve warm.
Torte shortcake in half and spoon peaches on bottom layer with extra sauce.
Scoop Chantilly and dollop over top peaches and lay top of the biscuit over.