Peach

peaches • egg • cornstarch (25 grams) • almond flour (20 grams) • milk (100 ml) • vanilla rum (0.5 cl) • vanilla extract (0.5 cl) • light brown sugar (20 grams) • Honey,

peaches • flour (about 130 grams) • baking powder • sugar (about 100 grams) • almond flour (about 40 grams) • eggs • heavy cream (about 100 ml) • butter (about 50 grams) • little butter for greasing the pan • light brown sugar (about 30 grams)

all-butter puff pastry (homemade is best if you have time) • large ripe yellow peaches • vanilla sugar • (about 25 grams) salted butter • rosemary needles • > For the caramel • sugar (about 100 grams) • hot water (about 100 ml)

garden peaches (about 750 grams, I used some I froze last summer) • pie crust (homemade or store-bought) • granulated sugar • unsalted butter (about 40 grams) • light brown sugar

puff pastry • white or yellow peaches • lime (juice and zest) • sugar (50 grams) • cornstarch • beaten egg

all-purpose flour (250 grams) • large eggs • unsalted butter (50 grams) • vanilla sugar (about 1 tablespoon) • baking powder (about 2 teaspoons) • salt • Canola oil for frying • granulated sugar (50 grams) • milk (100 ml) • As much unsweetened apple-peach compote as you like

For the sponge cake roll: • eggs (separate whites and yolks)

dark chocolate (about 200 g), preferably organic • butter (about 30 g) • large eggs plus 1 egg white • canned peach halves, drained (about 245 g) • Homemade whipped cream • Toasted sliced almonds

peaches (about 400 grams) • powdered sugar (about 80 grams) • fresh mint leaves, plus a few small ones for garnish • egg whites

peaches in syrup • mascarpone (250 g) • heavy cream (200 ml) • powdered sugar (50 g) • vanilla bean • large package of ladyfinger cookies

monkfish (about 400 grams) • red beets • tomato • peach • basil leaves • garlic cloves • Coarse salt • Olive oil • Raspberry vinegar