– Roll out the pastry and put in a baking pan. Bake for 25 minutes. Cool.

– Beat the eggs with sugar slightly. Add the flour, part of the milk and mix.

– Boil the remaining milk. Pour the milk into the egg mixture carefully, add the vanilla sugar and boil over water bath, stirring continuously, until thick. Cool, stirring.

– Coat the shortcake with the cream. Halve the peaches and place them on the cream.

– Mix the starch with juice, bring to the boil and pour the glaze on the peaches. Cool.