- 55 mins
- 25 mins
Ingredients
- Ingredients for the Pate a Choux Pastry:
- 1 Cup water
- 1/2 Cup butter, cubed
- 1/8 teaspoon salt
- 1 Cup all-purpose flour
- 4 Eggs
- 1/2 Cup confectioners’ sugar
- 3 Tablespoons peach Schnapps liqueur, optional
- Ingredients for the Filling:
- 4 medium Peaches, peeled and cubed
- 1/2 Cup sugar
- 1/2 Cup water
- 1/2 Cup schnapps liqueur or peach nectar
- 1/2 ground Cinnamon
- 1/4 tsp. ground Nutmeg
- Ingredients for the Whipped-cream:
- 2 cups heavy whipping cream
Preparation
Step 1
1.Preheat oven to 400 degrees. In a saucepan, bring water, butter and salt to a rolling boil. Add flour; beat until blended. Cook over medium heat, stirring vigorously until mixture forms a ball. Transfer to a bowl; let stand 5 minutes.
2.Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.
3.Cut a ½ in. hole in corner of a food-safe plastic bag. Transfer dough to bag; pine 2-in. mounds 3 in. apart onto parchment paper-lined baking sheets. Bake 25 minutes or until puffed and golden brown. Pierce side of each puff with tip of a knife; cool.
4.In a saucepan, combine filling ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer 25 or until slightly thickened. Cool completely.
5.Beat cream until it begins to thicken. Add sugar and, if desired, peach schnapps; beat until soft peaks form.
6.To serve, cut top off puffs. Spoon whipped cream onto bottoms; top with filling and additional cream. Replace tops.