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peach cream puffs

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

From my Mamaw's recipe collection.

►
yield 16 serving(s)
prep time 55 Min
cook time 25 Min
method Bake

Ingredients For peach cream puffs

  • 1 c
    water
  • 1/2 c
    butter, cubed
  • 1/8 tsp
    salt
  • 1 c
    all-purpose flour
  • 4
    eggs
  • FOR THE FILLING
  • 4 md
    peaches, peeled and cubed (about 3 cups)
  • 1/2 c
    sugar
  • 1/2 c
    water
  • 1/2 c
    peach schnapps liqueur or peach nectar
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg
  • FOR THE WHIPPED CREAM
  • 2 c
    heavy whipping cream
  • 1/2 c
    powdered sugar
  • 3 Tbsp
    peach schnapps liqueur, optional
  • additional confectioners' sugar

How To Make peach cream puffs

  • 1
    Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Transfer dough to a large bowl; let stand 5 minutes. Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.
  • 2
    Cut a 1/2-in. hole in tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer dough to bag; pipe sixteen 2-in. mounds 3 in. apart onto parchment paper-lined baking sheets. Bake on a lower oven rack 25-30 minutes or until puffed, very firm and golden brown. Pierce side of each puff with tip of a knife to allow steam to escape. Cool completely on wire racks.
  • 3
    Meanwhile, in a large saucepan, combine filling ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 25-30 minutes or until slightly thickened and peaches are tender. Cool completely. In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, peach schnapps; beat until soft peaks form. Cut top third off each cream puff. Pull out and discard soft dough from inside tops and bottoms. To serve, spoon 2 tablespoons whipped cream into each bottom; top with 2 tablespoons filling and 2 tablespoons additional whipped cream. Replace tops. Dust with additional confectioners' sugar.
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