Hailing from Dundrum, Louise always had an interest in food. For 3 years Louise studied professional cookery at Cathal Brugha Street. There she discovered her ...
4 large peaches (skinned, stoned and halved)
115 g butter
160 g caster sugar
50 g honey
for the custard
3 large egg yolks
80 g sugar
250 ml milk
2 tblsp corn flour
1 tsp vanilla extract
2 tblsp water
whisk the egg and water together
Bring milk and vanilla to the boil. Remove from heat. Separate eggs.
Add sugar, corn flour and egg yolks to the mixture and whisk.
Add milk and return to heat until a thick consistency.
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.
Spoon some crème patisserie into the puff pastry and place a peach on top.
Drizzle with honey and put into the oven pre heated at 200°C for 15 mins.