Everand Logo

Welcome to Everand!

  • The Australian Women’s Weekly Food

    The ultimate SHOWSTOPPER

    Nov 10, 2019 3 minutes

    PEACH & TOFFEE CROQUEMBOUCHE

    PREP + COOK TIME 1 HOUR 50 MINUTES (+ STANDING, REFRIGERATION & COOLING) SERVES 15-20 (MAKES 60 PUFFS)

    2 cups (500ml) water
    150g butter, chopped
    2 cups (300g) plain flour
    8 eggs

    CRÈME PÂTISSIÈRE

    1.125 litres (4½ cups) milk
    300ml pouring cream
    5 strips lemon rind, white pith removed
    15 egg yolks
    ¾ cup (110g) cornflour
    ¾ cup (110g) plain flour
    1½ cups (330g) caster sugar
    6 medium yellow peaches (900g), halved, pitted, chopped
    1/3 cup (80ml) peach schnapps or

    You’re reading a preview, subscribe to read more.

    More from The Australian Women’s Weekly Food

    The Australian Women’s Weekly Food3 min read
    What’s New In The Kitchen
    Bok choy Broccoli Brussels sprouts Cabbage Cauliflower Celeriac Celery Chestnut Eggplant Fennel Ginger Kale Leek Mushroom Okra Parsnip Silverbeet Spinach Sweet potato Swiss chard Turnip Apple Avocado Banana Custard apple Date Grape Kiwifruit Lemon Ma
    The Australian Women’s Weekly Food1 min read
    Chicken Nights
    You could also use baby potatoes or carrots instead of the parsnips. Western-style roast chicken and potatoes gets a Middle Eastern makeover here with lots of lemon thyme and garlicky wilted endive to serve. Endive is a slightly bitter leaf. There
    The Australian Women’s Weekly Food1 min read
    Fasta Pasta
    It will be easier to remove the rind from the lemon before you squeeze the juice. To create the thin strips of lemon rind, use a zester if you have one. If you don’t have one, peel two long, wide pieces of rind from the lemon, without the white pith,

    Related Books & Audiobooks