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.

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.

Heat the water and sugar, when the sugar is completely dissolved add the alchermes and remove from the heat.

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.