*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts                         Masterchefs
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Flour
      1/4   c            Sugar
    2       lg           Eggs
      1/2   c            Milk
                         Oil, for frying
    4       ea           Genoise, 3 layers **
    2       ea           Peaches, ripe
                         Pate a choux **
    3       ea           Egg yolks
      1/4   c            Sugar
    2       oz           Grand Marnier
    2       tb           Water, warm
        ** See recipe for Genoise
        Put the flour in a bowl and add sugar and mix.
        Beat in eggs one at a time and, when they are
   incorporated and the dough is smooth, add milk to make
   a batter.
        Dip a ladle or a mold into the hot fat briefly
   and dip into the batter.  Put the ladle back into the
   fat carefully and fry until a “basket” comes away from
   the ladle.  Fry the basket until it’s golden and drain.
        Fit the genoise into the bottom of each basket.
        Drop peaches one at a time into boiling water for
   10 seconds to loosen the skin, then peel, halve and
   remove the pit.  Place a peach half on each genoise.
        Form “handles” for the “baskets” out of Pate a
   Choux and bake them, then secure to the baskets with
   thick chocolate icing.
        Top each peach with sabayon and garnish with
   candy flowers.
        Whisk egg yolks with sugar until they are light
   and lemon-colored.
        Add Grand Marnier and continue whisking.  Put the
   mixture over low heat and cook carefully.
        Add warm water in a stream and whisk to form a
   smooth light-yellow sauce.
        Source: Great Chefs of New Orleans, Tele-record Productions - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chef Michel Marcais, Begue’s Restaurant, New
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