For the crumble
Add crumble ingredients in a bowl and mix until fully blended, then allow for the mixture to rest for at least 1 hour.
Crumble into thick pieces with your hands and bake in preheated oven (160 degrees) for 15 minutes.
Allow the baked crumble to cool down before using it, so that it does not alter the temperature of the cream.
For the cream (ganache montée)
Finely chop the white chocolate on a cutting board.
Heat 200 g cream in a saucepan, together with the chamomile decoction.
As soon as the cream starts to rise (estimated temperature 90 degrees), remove from heat and allow to cool for 30-60 minutes, covered with cling film.
Add the hot cream to the white chocolate in 3 portions, each time mixing in a circular motion, using a silicone spatula.
While mixing, be careful not to entrap any air in the mixture, to avoid creating bubbles.
After the first 2 portions of warm cream, the white chocolate mixture will harden, but after the last portion of cream it will become smooth and soft.
Add the remaining 250 g of cold cream and let the mixture stand for at least 12-24 hours in order for it to emulsify.
Froth the mixture in the mixer until it sets but avoid excessive whipping (we don’t want the cream to turn flat).
In a verrine, successively add layers of crumble,cream, topped with peeled and cubed fresh peaches.
Use any left-over white chocolate ganache for garnishing or filling sweets, but first make sure you beat it well, in order to make it fluffy.Any left-over uncooked crumble dough can be stored in the freezer for up to 1 month. Whenever you need to use some, just crumble and bake.