Purée peaches in a blender or food processor. Strain puréed peaches through a sieve. Stir in lemon juice.

Place puréed peaches in a small saucepan. Bring to a boil over medium heat.

Reduce heat and simmer until peach purée is reduced by half.

Remove from heat. Stir in peach flavoring and set aside to cool completely.

Bring milk to a boil in a small saucepan over medium heat.

Meanwhile, whisk sugar, cornstarch and salt together in a medium bowl. Add the egg and whisk until smooth.

When milk starts to boil, remove from heat and pour 1/3 of the hot milk into the egg mixture and whisk to combine.

Pour the egg mixture into the remaining hot milk and cook over medium heat, stirring continuously, until the mixture comes to a boil and thickens.

Remove from heat. Stir in butter and extracts.

Pour mixture through a sieve placed over a bowl. Cover the surface of pastry cream with plastic wrap. Let cool.

Set aside 2 tablespoons of cooled peach purée. Add remaining peach purée to cooled pastry cream and stir to combine. Chill in refrigerator.

In a medium bowl, whip heavy cream to stiff peaks with an electric mixer at high speed. Fold whipped cream into peach pastry cream mixture. Set aside in refrigerator.

Preheat oven to 400ºF. Line two large baking sheets with parchment paper.

Combine water, butter and salt in a medium saucepan and bring to a boil over medium heat.

Reduce heat. Add flour and stir vigorously with a wooden spoon until mixture pulls away from sides of the pan and forms a ball.

Transfer mixture to the bowl of a stand mixer. Mix on low speed until steam dissipates and mixture cools to lukewarm.

Add eggs one at a time and beat with an electric mixer at medium speed, until smooth, stopping to scrape down bowl.

Transfer mixture to a piping bag, fitted with a large round tip. (**I used Ateco tip 808.)

Pipe 1 1/4 inch mounds, about 2 inches apart onto prepared baking sheets. Smooth tops with a wet finger.

Bake for 15 minutes, then turn oven temperature down to 350ºF and continue baking until golden brown, about 8-10 more minutes. Using a toothpick or skewer poke a small hole in each profiterole to let steam escape. Place on a wire rack to cool completely.

Using the tip of a paring knife, poke a pilot hole in the bottom of each profiterole.

Place peaches and cream filling into a piping bag fitted with a medium round piping tip. (***I used Wilton tip 12.)

Place piping tip into the pilot holes and fill each profiterole with filling.

In a small bowl, whisk all icing ingredients together and spoon over filled profiteroles. Refrigerate until ready to serve.