Recipe–Make Jenifer Fournier’s Peach Cylinders and Vanilla Creme Fraiche with Compressed Sangria Peaches


This week, we bring you a recipe for Crunchy Peach Cylinders and Vanilla Creme Fraiche with Compressed Sangria Peaches by a Las Vegas chef. Why feature a Vegas chef, you might ask? Well, she’s in town for Dessert Professional magazine’s annual Ten Best Pastry Chefs in America awards, to be held at ICE tonight.

Jenifer Fournier, a pastry chef at both ALEX and Stratta at Wynn Las Vegas, has allegedly not repeated a recipe in four years. We asked her how she keeps coming up with new ideas?

“I do have a few staples that I have to keep around because of client demand. But I do try not to repeat actual desserts,” she told us. “I keep the same flavor profiles for each season to work off of then make something that I would want to eat. Usually taking all seasonal products and making a classic more modern.

“[For this dish,] I wanted to have a summer dessert that took people by surprise until they eat it. The crunchy cylinders taste just like a fresh peach. Then the whipped creme fraiche in the center makes it taste just like a bowl of summer peaches and cream.”

Crunchy Peach Cylinders and Vanilla Creme Fraiche with Compressed Sangria Peaches

Yield: 10

For the compressed peaches:

1 cup sugar
2 cinnamon sticks
3 cloves
1 orange peel
1 vanilla bean
3/4 cups white wine
3/4 cups Creme de Peche
5 fresh peaches, diced

In a saucepan over medium heat, add all the ingredients (except for the peaches) to a cup of water, and heat until well combined. Let the mixture cool overnight in the fridge. Strain the liquid and pour over the diced peaches. Vacuum seal and let set for at least 8 hours.

For the peach cylinders:

2 ripe peaches, chopped
3/4 tbsp vitamin C powder
2 tbsp sugar

In a blender, combine all the ingredients until well blended. Spread out the mixture thinly onto an acetate surface, then place in a convection oven at 150 degrees for 20 minutes. Turn the heat all the way off, but leave the fan on overnight to properly dry out the tuile. When it’s dry, peel it off the acetate and cut it into 2×3-inch squares. Roll each square onto a wooden dowel to form the cylinders (you can also use the the handle of a pestle or a skinny rolling pin).

For the vanilla creme fraiche:

1 lb creme fraiche
3 tbsp sugar
1 vanilla bean
zest from 1/2 orange

In a large mixing bowl, whip together all the ingredients until thick, then place into a piping bag. Fill each cylinder with cream right before you serve it.

To assemble:

Pile the filled cylinders on top of the compressed peaches, and serve.