Peach and toffee croquembouche – Food & Home Magazine
This quintessentially French classic peach and toffee croquembouche has been given a delightful twist with a tipsy peach crème patissière...
Ingredients
- 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
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