140of sugar, 70 g in the milk and 70 g into the flour
Zest of one organic lemon
1tablespoonof vanilla extract
25of rice starch
To make the syrup:
Make the brioche dough:
Put all the ingredients except the butter in a stand mixer bowl and knead until you get a smooth dough. Add the butter and knead until completely blended. The dough will be quite soft.
Let the dough rise for two hours in a warm place, as inside the oven with the light on. The dough should triple.
After the needed time to let them rise, form small balls of dough, using a spoon to make it easier and dusting your hands with flour. You'll have about thirty balls. Put them well separated in a pan greased with butter or lined with parchment paper and after a couple of minutes flatten them slightly with your hands.
Let the dough rise again for two hours, it should triple again.
Heat oven to 200°C and bake the brioches for about 15 minutes, until honey-coloured.
Make the custard:
Warm in a saucepan the cream and the milk with the lemon zest, vanilla extract and 70 g of sugar and bring to the boiling point, then remove form the heat.
In another saucepan mix the flour, the rice starch and the remaining sugar. Pour in a spoonful of milk and stir with a whisk. Add the eggs, whisk again, then add the rest of the hot milk.
Put back the saucepan on the low flame and whisk constantly until thickened. Put it in a water bath of water and ice so that it will cool down quickly.
Make the syrup:
Heat the water and sugar, when the sugar is completely dissolved add the alchermes and remove from the heat.
Make the peaches:
Make a well in each brioche on the flat side, using a teaspoon, then dip them in the syrup and fill each brioche with custard. Be generous!
Combine the brioches, two by two, to form a peach, then roll them in granulated sugar and decorate them with a leaf of fresh mint or lemon balm.