brown sugar peaches and cream puffs
Easy, sweet summer treat with bourbon-infused peaches stuffed inside a puffy little bud, complete with whip.
Ingredients
cream puffs
- 1 stick salted butter
- 1/2 cup whole milk
- 1/2 cup water
- 1 cup all purpose flour
- 4 eggs
- 2 large peaches, sliced
- 2 tbsp brown sugar
- 1 tbsp bourbon
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- powdered sugar, for topping
bourbon whipped cream
- 1 cup heavy whipping cream
- 3-4 tbsp powdered sugar, or to taste
- 2 tbsp bourbon
- 2 tsp vanilla extract
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Add the butter, milk, and water to a large saucepot. Bring to a rolling boil. Add the flour and stir rapidly until no streaks of flour remain.
- Remove the pan from the heat. Beat in the eggs all at once on high speed until the dough forms a smooth ball, about 2-3 minutes.
- For larger cream puffs, use an ice cream scoop to measure out balls of dough. Place on the baking sheet about 2 inches apart. For smaller puffs, use a 1/4 cup measure.
- Bake the cream puffs for 35-40 minutes until puffed and golden. DO NOT open the oven door during this period. When the pastries are done, turn off the oven and crack open the door for 10 minutes. After, move the tray to a draft-free area to cool completely.
- In a bowl, whisk together the brown sugar, bourbon, lemon juice, and cinnamon. Add the peaches and toss gently to combine.
- To make the whip, beat the heavy cream, powdered sugar, bourbon, and vanilla on high speed until soft and fluffy, about 3-4 minutes.
- Cut about 1/2 inch from the top of the cream puff. Layer 3-4 peaches on top, then a dollop of whipped cream. Replace the little hat and sprinkle with powdered sugar, as desired.
Notes
*To store: Stow all components separately. Refrigerate the peaches and cream for up to 3 days, and the puffs in a sealed bag or container at room temperature for up to 3 days. They may lose some of their puff.