Entremets pêche Trompe-l'œil

We dust this one with sprayed cocoa butter to mimic the down on a real peach — that's the velvet finish. Inside: vanilla mousseline, a heart of stone-fruit conserve we make with Frog Hollow peaches and a few sprigs of lemon thyme, set on a brown-butter sablé. Available May through September, or as long as the orchards keep us fed.