Pre-heat the oven to 200℃ (400℉/Gas Mark 6).Grease a 20cm x 15 cm rectangular ovenproof dish.Whisk together the eggs, cream, sugar and flour until there are no lumps (this is best done by hand, rather than with a machine). Pour into the dish, and sprinkle over the peach chunks.Bake for 15 to 18 minutes.Whisk together the whipped cream and vanilla bean paste to make a Chantilly cream. Serve your clafoutis with a spoonful of Chantilly cream and icing sugar dusted over the top.Note• If you prefer softer fruit in the cooked clafoutis, you can cook the peach pieces briefly in a little butter before adding to the batter.