Sweet Peaches • Marche

Step 1

Work the butter at room temperature with the sugar and grated lemon zest. When they are well blended add one egg at a time and gradually sifted flour and yeast, alternating with milk. Mix everything well until you get a homogeneous, soft but consistent dough. Shape into balls the size of a walnut and place them inside the half spheres of the cake pops mold, squeezing them on the sides and leaving a slight hollow inside.

Step 2

Bake at 170/180 ° for about 15/20 minutes. Unmold and let cool.

Step 3

With a knife gently cut any cap that will form and hollow them out with a teaspoon so that you can fill them with custard or hazelnut spread.

Step 4

Once stuffed, join the half spheres two by two to form the peach. Dip the peaches in the alkermes syrup and then pass them in the granulated sugar. Place them in the cups and make some leaves with the sugar paste.
Keep them in the fridge until ready to serve them. Excellent if prepared a day before.