Time: 1 ora
Difficulty: Facile

Ingredients for 6 peaches
3 eggs
180 g of sugar
250 g special yeast sweets Molino dalla Giovanna
100 g of butter
8 g of yeast for gluten-free desserts
60 g of milk
For the hazelnut cream
300 g of milk
2 reds of egg
80 g of sugar
30 g of gluten-free maize starch
90 g of gluten-free hazelnut paste
For the water bath
500 g of gluten-free alchermes
500 g of breading sugar

Procedure
Place the eggs and the sugar for the peaches in a bowl of a planetary with a hook and whip well at maximum speed until the mixture is well foamy.
Add the mix and the yeast with a strainer by hand helping you with a spatula to stir from bottom to top.
At this point add the butter that you have melted in a pot (take care that it is not too hot), flush to the mixture and continue to amalgamate.
Take the stamps from peaches and pour the mixture until¾, heat the oven well at a temperature of 160°C; When it is hot, cook the peaches, putting the mould on a lollipop and cook for about 20 minutes.
After cooking, remove them from the oven and let them cool for about 1 hour at room temperature.
Pour the milk into a saucepan and heat over a low heat, in a bowl mix with a whisk the egg yolks and sugar for the cream after a few minutes add also the corn starch and the hazelnut cream.
Add the egg yolk batter to the milk with the starch, stir quickly with a whisk to avoid lumps and cook on a low heat, Then remove the pan and let cool in a bowl covering the cream with a film in contact before placing it in the refrigerator.
At this point the peaches will be cold, take a teaspoon and dig lightly in the center of the flat part of each piece getting a small basin.
Put the cream inside a pastry pocket with a smooth nozzle and squeeze it into the small conchetta in the center of each semisphere; join two semispheres to form a peach.
In a bowl pour the red alchermes, while in a saucer you put some of the granulated sugar for breading. Immerse and extract the peaches in the alchermes quickly, let them drain well and pass them in the sugar, then place them on a plate. Place the peaches in the refrigerator for at least an hour before serving.