This quintessentially French classic peach and toffee croquembouche has been given a delightful twist with a tipsy peach crème patissière. INGREDIENTS Crème patissière 4½ cups milk 300 ml pouring…
INGREDIENTS For the crêpes 75g flour 3 eggs, beaten 2 tsp vegetable oil 200 ml milk Zest of 1 orange 1 tbsp butter For the sauce 50g butter, at…
INGREDIENTS 100g butter 1.2 kg onions, peeled and sliced 3 sprigs of thyme 1 bay leaf 4 garlic cloves, peeled and sliced 2 tbsp flour 1 cup dry white…