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Sous Vide Peach and Almond Pain Perdu | Recipe by sousvidetools.com

Sous Vide Peach and Almond Pain Perdu

Sous Vide Peach and Almond Pain Perdu Fruits Sous Vide, Peach, Almond, Pain Perdu,fruit, dessert, light , english / french / traditional /
  • COOK TIME: 1 Hour
  • PREP TIME: 30 Minutes
  • SERVES: 8


Poached peaches

  • 8 peaches
  • 20g of roasted almonds
  • 1 vanilla pod, scraped

Peach caramel

  • 100g of Demerara sugar
  • 200ml of peach purée, or peach juice
  • 50g of butter, cut into cubes

Pain perdu

  • 1 brioche loaf, cut into 3cm thick slices
  • 3 egg yolks
  • 20g of sugar
  • 150ml of double cream
  • 1 tbsp of butter, or more if cooking in batche

Chantilly cream

  • 500ml of double cream
  • 1 vanilla pod, scraped
  • 50g of icing sugar

To serve

  • 150g of raspberries
  • icing sugar
  • flaked almonds, toasted




Recipe courtesy of chef Graham Hornigold from www.greatbritishchefs.com


  1. Preheat the water bath to a temperature of 65⁰C.
  2. For the poached peaches, halve the peaches and discard the stones. Arrange the halves in a vacuum bag, add the toasted almonds and vanilla and seal. Place the sealed bag in the water bath and leave to cook for 10-12 minutes, or until the fruit has softened.
  3. To make the peach caramel, warm an empty saucepan over a medium-high heat. Place a small amount of the demerara sugar in the hot pan and stir gently until melted, then add a little more sugar and stir again. Repeat until all the sugar has been added and is completely melted
  4. Continue to cook the sugar until it turns golden, then gradually incorporate the peach purée, minding out for the hot steam that will be released. Keep stirring the mixture until it returns to the boil, then take the pan off the heat and introduce the butter a little at a time, whisking well after each addition. When all the butter has been added and the mixture is fully emulsified, set the caramel aside to cool slightly.
  5. Once cooked, unseal the vacuum bag containing the peaches and carefully remove the fruit, placing them cut-side down on a plate or tray. Leave to cool.
  6. For the pain perdu, place the egg yolks, sugar and double cream in a large mixing bowl and whisk to combine. Meanwhile, use a pastry cutter to stamp out eight rounds from the sliced brioche. Leave the brioche rounds to soak in the egg mixture until they have absorbed most of the liquid.
  7. In a large frying pan, melt the butter over a medium heat. When the butter is foaming, drop the brioche rounds into the pan and fry until golden brown. This should take about 2 minutes on each side. If you cannot fit all the rounds in the pan, cook in batches, using extra butter as necessary. Once cooked, place the rounds on kitchen paper to drain.
  8. When you are ready to serve, prepare the Chantilly cream. Lightly whip the double cream until it forms very soft peaks, then gently mix in the vanilla and sugar using a folding action.
  9. Remove the skin from the poached peaches and chop the flesh into small pieces. A few pieces may turn out mushy and formless – these can be discarded.
  10. To serve, position a round of pain perdu in the centre of each plate and top with a dusting of icing sugar, followed by a drizzle of peach caramel. Scatter the peach pieces and raspberries around the plate, add few quenelles of Chantilly cream and finish with a garnish of flaked almonds.
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