In a bowl, whisk the egg yolks to break them up. To that, add the sugar and whisk until fully incorporated. Sift in the cake flour and whisk as well.

Heat up the milk and vanilla in a saucepan just until the edges bubble.

Slowly pour in the milk into the egg mixture in increments, whisking in between each addition. Once the milk and eggs are fully incorporated, return the mixture into the saucepan.

Whisk the custard over medium heat constantly until the custard thickens. You want to be whisking pretty vigorously as lumps form easily and the custard can stick to the pan. The custard is thick enough once the whisk leaves behind streaks that don’t fall back together.

Remove the custard from the heat and add in the cold unsalted butter. Whisk until fully incorporated.

While the custard cools, prepare your pie crust according to the recipe or product you are using. In my case, this required rolling the dough out, placing it onto the pie, and preparing the pie weights. To crimp the edge of the crust, I used my two index fingers and squeezed them parallel to each other to create a sort of twisted look to the crust. You can do whatever you’d like for the appearance of the crust. Do whatever you need to do to prepare your pie for the first bake as we are blind baking the crust.

After the initial bake, remove the pie crust from the oven. Whisk together one egg and a tablespoon of milk to create an egg wash and brush it all over the crust. Return to the oven to continue baking. For me this was an additional 20 minutes at 375°F/190°C. If your pie crust instructions don't include instructions for blind baking, then continue to bake at the previous temperature for about 20 minutes as well or until the crust becomes golden1.

Once the crust is golden brown, remove from the oven and let cool completely. At this point, the custard in the refrigerator should be cooled down.

To make diplomat cream, whip the heavy cream using a hand mixer until stiff peaks form. Remove the plastic wrap from the custard and loosen by folding a few times with a silicone spatula. Add the whipped cream to the custard in increments and gently fold into the custard until fully incorporated2.

Prepare your peaches. If the peaches were previously soaking, remove them from the water and lay them onto a paper towel to drain the excess liquid.

Once the pie crust has completely cooled, add the diplomat cream to the crust and smooth over using an offset spatula. The diplomat cream should come to about 1cm or half an inch below the top of the edge of the crust.

Fill a piping bag fitted with a large round tip (2A) with the remaining diplomat cream and pipe about 4cm or 1.5in long arches along the border of the crust.

Melt together the simple syrup and gelatin and dye it to a similar shade of pink as the peaches. Brush it over the peach rose and refrigerate for about an hour until set3. Once the peaches have set, it is ready to serve, and the peach pie is done! 完成です！