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 and chopped ⅓ cup peach schnapps or peach liqueur Choux puffs 2 cups water 150 grams butter, chopped 2 cups flour 8 eggs Toffee 8 cups caster sugar 4 cups water Crème pâtissière:  COMBINE milk, cream and lemon rind in a large pot and bring to a simmer. Remove from the heat and allow to stand for 5 minutes, then remove the rind.  BEAT egg yolks in a large bowl using an electric mixer. Add the flours and sugar and beat for 2 minutes or until thick and creamy. Place the mixer on low speed and gradually beat in the hot milk mixture. Return mixture to a large clean pot and stir constantly over medium-high heat until the mixture bubbles and thickens.  STRAIN through a fine mesh sieve into a heatproof bowl, cover the surface with cling film and refrigerate for 20 minutes.  BLEND or … Continue reading Peach and toffee croquembouche