Peaches Roasted In Honey & Crème Patisserie

Try these French pastry treats.


  • 4 large peaches (skinned, stoned and halved)
  • 115 g butter
  • 160 g caster sugar
  • 50 g honey
  • for the custard
  • 3 large egg yolks
  • 250 ml milk
  • 80 g sugar
  • 2 tblsp corn flour
  • 1 tsp vanilla extract
  • egg wash
  • 1 egg
  • 2 tblsp water
  • whisk the egg and water together


  1. Bring milk and vanilla to the boil. Remove from heat. Separate eggs.
  2. Add sugar, corn flour and egg yolks to the mixture and whisk.
  3. Add milk and return to heat until a thick consistency.
  4. Roll out puff pastry, cut into rounds and place on a greased baking tray. Place butter into a frying pan (preferably flat pan), medium heat. Place peaches (skinned and stoned) on pan and top with a coating of sugar. Caramelise.
  5. Spoon some crème patisserie into the puff pastry and place a peach on top.
  6. Drizzle with honey and put into the oven pre heated at 200°C for 15 mins.


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