These Roasted Peach Cream Puffs are the perfect easy cream puff recipe. These cream puffs are filled with a simple stable whipped cream recipe and roasted peaches which is a quick and easy cream puff filling. This cream puff recipe is super versatile so you can fill them with anything that you like!
- 1250g sliced or diced peaches (either peel or leave the skin on depending on preference)
- 140g raw sugar
- ½ tsp vanilla bean paste
- Pinch of salt
- 100g unsalted butter, at room temperature
- 120g all-purpose flour
- 120g light or dark brown sugar
- 1/2 tsp vanilla bean paste
- 125g whole milk
- 125g water
- 110g unsalted butter, cubed (cold from the fridge is fine)
- 1 tsp Kosher Salt
- 1 tsp Vanilla Bean Paste
- 15g Sugar
- 165g All-purpose flour
- 240g eggs, lightly beaten, plus more if required (see recipe)
Vanilla Bean Whipped Cream
- 1000g heavy cream (the cream you use for whipped cream)
- 145g powdered sugar
- ½ tsp vanilla bean paste
- Pinch of salt
ROASTED PEACH FILLING
- Preheat oven to 425°f / 220°c. Line a sheet pan with parchment paper. Toss together the peaches, sugar, vanilla bean paste and salt. Spread over the pan and bake for 20-30 minutes, stirring occasionally, until the peaches have softened and the sugar and juices are bubbling.
- Leave to cool and then chop roughly and store in an airtight container in the refrigerator until ready to use.
- Place all ingredients in a stand mixer fitted with the paddle attachment. Beat on medium until combined. Turn out the dough onto a large piece of parchment paper, and top with a second piece. Roll out to 1-2mm in thickness. Place the dough, still between the parchment sheets, in the freezer for an hour, or until ready to use (Can be made ahead).
CHOUX AU CRAQUELIN
- Preheat the oven to 400°f / 200°c. Line two baking sheets with parchment paper. Using a cookie cutter, trace 1 1/2” circles on each baking sheet using a pen or a pencil, leaving some room for spreading (about 2” (5cm) between each), then flip over the baking sheet so that the side with the drawing is facing downward.
- Fit a large piping bag with a large round piping tip (I used an ateco #805)
- In a medium pot, combine the milk, water, butter, salt, vanilla, and sugar. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste.
- Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture.
- With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate. Perform the 'v' test again to check consistency.
- Transfer the choux pastry to the prepared piping bag. Using your traced circle as a guide, pipe mounds onto the baking sheet, ending each with a little flick of your wrist. If the choux has left a point, you can flatten down with a wet fingertip. Repeat with the second tray. If you need another tray to pipe your choux on, create another template using the parchment and a cookie cutter.
- Remove the craquelin from the freezer, and peel off the top piece of parchment. Using the same sized cutter you used to trace the circles on the parchment paper, cut out circles of dough. Place each carefully on top of a mound of choux, pressing lightly to adhere. If you are baking one tray of these at a time, ensure that you only put the craquelin on one tray worth at a time - put the craquelin on the second tray just before you bake them.
- Bake the cream puffs for 15 min at 400°f / 200°c, then turn down the oven to 350°f / 180°c, and bake for a further 15-20 minutes, until puffs are deeply golden. Remove from the oven and poke a small vent in the side of each using a paring knife or chopstick to help the steam escape. Place on a cooling rack to cool completely. If baking in two batches, return the oven to 400°f / 200°c, and repeat the baking process with the puffs.
VANILLA BEAN WHIPPED CREAM
- Place all ingredients into a large bowl. Whip together until stiff peaks just form (keep whipped cream a little on the looser side for piping). Alternatively you can use a stick blender to blend together the ingredients in a large jar or bowl until thickened (be careful not to over whip). Transfer to a piping bag fitted with an open star tip such as an ateo #827
- Using a serrated knife, cut the cream puffs in half horizontally, keeping the pairing of the base and the hat. You can either cut them directly in half, or about ⅔ of the way up depending on how big you want your hat to be!
- Spoon a little of the cooled roasted peach mixture into the bottoms of each cream puff and then pipe on the chantilly cream. Top with the top pieces of the cream puff.
- Best eaten within a few hours of assembling - you can store the components separately and assemble closer to the time if you need.
Keywords: Choux au craquelin, cream puffs, peaches, roasted peaches, peach, whipped cream, vanilla whipped cream, chantilly cream