Roasted peach quenelles with lime hollandaise

Bring the butter and water to a boil. When the butter has melted, immediately add the flour off heat. Stir vigorously to combine. Return to heat and stir until film forms on bottom of pan. Off heat, add eggs one at a time, stirring vigorously to combine. Cover and chill until the pate a choux is cold.

Halve, remove pits, and roast peaches at 325 degrees for 30 minutes, until they have softened and their sweetness has intensified.

In a food processor, blitz the roasted peaches for 30 seconds. Add the pate a choux, and blitz until combined. With the processor running, stream in heavy cream. Add as much as possible, so long as the dough holds its shape on a spoon. Add your hot pepper of choice, and blitz to combine. Season to taste with salt, pepper, and cayenne.

Bring the water or stock to a bare simmer in the high-walled sautée pan. Drop in your quenelles, and poach for 30 minutes. Remove and keep warm as you finish the sauce.

I will not pretend to be a quenelle shaping master. Here is a really helpful video explainer.

Add the two egg yolks to the sauce pan. Whisk vigorously until they are thick and sticky. Slowly whisk in the lime juice. Set the sauce pan over very low heat, add 1 tbsp of cold butter, and whisk constantly. Remove from heat when the butter has melted and the egg mixture has slightly increased in volume, thickened, and streaks are visible on the bottom of the sauce pan. Off heat, immediately add 1 tbsp of cold butter, and whisk vigorously to combine. Once the butter has been incorporated, whisk in the melted butter (first by drips, and then more quickly). Do not add the white butter fats. Off heat, add the lime zest, and season to taste with the salt and pepper.

Place 2-3 quenelles on a small plate. Cover in hollandaise. Garnish with lime zest. Enjoy.