Reinvented Peach Cobbler


White Chocolate Chantilly:

  • 250 grams of cream 35%
  • 80 grams of white chocolate (Ivory from Valrhona)
  • 10 mL of clear corn syrup
  • 2 star anises

Grilled Peaches

  • 840 g of peaches (8 peaches)
  • 160 g of granulated sugar
  • 60 mL of maple syrup
  • 30 mL of spiced rum
  • 1 vanilla pod
  • 2 cinnamon sticks
  • 3 star anises
  • 150 g of water


  • 75 g of almond powder
  • 75 g of all purpose flour
  • 125 g of granulated sugar
  • 100 g of graham crackers
  • a pinch of salt
  • 1/2 teaspoon of cardamom
  • 125 g of butter


White Chocolate Chantilly :

  1. In a saucepan, heat half of the cream with corn syrup, 2 star anises and vanilla.
  1. Pour over the chocolate and let stand 1 minute.

       3. Emulsify with a whisk and add the other portion of cream.

      4. Cover directly with plastic wrap and refrigerate for at least 8 hours.

       5. Sift and then beat the cream with the mixer until soft peaks form.

Grilled peaches:

  1. Cute all peaches in half.
  1. Mix gently the peaches with all other ingredients
  1. Place the mix in a baking dish and bake for at least an hour at 350°F.


  1. Combine the ground almonds, sugar, flour, graham crackers, salt and cardamom in a mixing bowl and mix well.
  2. Add the butter, and work in with the hands until the mixture holds together when compressed.
  3. Refrigerate for about one hour.
  4. Baked at 350F for about 15-20 minutes, mixing with a fork occasionally, until dark brown and crispy.


Serve two halves of fruits with small portion of chantilly and crumble.


Megan Chartrand-Robichaud

January 21, 2020