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 cream 5 strips lemon rind, white pith removed  15 egg yolks ¾ cup cornflour  ¾ cup flour 1½ cups caster sugar 900 grams peaches, halved, pitted … Continue reading Peach and toffee croquembouche