Roll out the puff pastry into 5mm thickness, place on a greased baking tray, prick with a fork and bake until dry, golden and crisp. Cut into your desired shapes for mille-foglie. Prepare crème pâtissier, mix together the turmeric and corn flour, dilute it with the cream and enough almond milk. Pour the remaining almond milk in a saucepan on low heat with vanilla essence, caster sugar and lemon rind, allowing infusion. Stir in the corn flour mixture and cook until thickened. Remove from fire, beat in the butter. 

Whip the cream and icing sugar till thick. Peel the peaches and cut in wedges. Take a layer of puff pastry, spread with cream pâtissier top up with peaches wedges, cover with whipped cream. Cover with a second layer of pastry and repeat the process, cover with a third layer of pastry.