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!
Table of contents
- Roasted Peaches and Cream Cream Puffs
- How to make Cream Puffs
- Making Cream Puffs ahead of time
- Easy Cream Puff Filling
- How to Save Over Whipped Cream
- How to make Roasted Peaches
- Cream Puffs and Choux au Craquelin
- Why did my Cream Puffs Collapse?
- How to Scale This Recipe
- Tips for Freezing Cream Puffs
- How to get the right consistency of choux batter
- FAQ for Cream Puffs
- For more related recipes, check out:
- Recipe For Roasted Peach Cream Puffs
Roasted Peaches and Cream Cream Puffs
Hi hi! Just popping in to share the recipe for these peach cream puffs with you. I made these when I was making my vanilla bean cream puffs. They have the exact same shell but I just filled them with roasted peach and vanilla bean whipped cream. One of the things that I love the most about cream puffs is how versatile they are. You can make one cream puff recipe and fill it with anything that you like, or do a range of fillings! This recipe is a choux au craquelin - so has the craquelin layer on the top, which is a disc of cookie dough added just before the cream puffs go into the oven.
How to make Cream Puffs
Once you get the hang of how to make choux pastry, making cream puffs is super easy. There are a couple of steps, but the workload can certainly be broken up.
- Roast the peaches. I like to to this ahead and just keep them in the fridge in a container.
- Make the craquelin. This needs a wee bit of time to chill down until it is solid, so do this ahead. It can be done up to a few days ahead and stored in the freezer if you like. I like to roll mine out between two sheets of parchment paper.
- Make the Choux Pastry. Choux pastry is made by making a 'roux' from milk, water, butter, and flour. It is then cooled and egg is incorporated into it. Once you get the hang of it, it is super easy to make!
- Bake the Cream Puffs. Pipe your choux pastry out onto your template. Then cut the craquelin into discs and place on top. Bake until perfectly puffy and golden and then leave to cool!
- Put it all together. Once the cream puffs are done, you cut the top off them and fill them, then replace the top again.
Making Cream Puffs ahead of time
Ideally you will assemble these cream puffs close to serving so that they do not go soggy. However elements can be prepared ahead of time if you like so that you are ready to go when serving time comes.
- Roast the peaches ahead of time. These can be done up to 3 days in advance and just stored in an airtight container in the fridge.
- Make the craquelin ahead. The craquelin layer will store between the two sheets of parchment up to a few days ahead until you need it.
- Freeze the baked cream puffs. Empty cream puffs store great in an airtight container in the freezer. Even if you are making them a day ahead of time make sure that they are frozen, or they will go stale.
Easy Cream Puff Filling
I filled these cream puffs with roasted peaches in the base and then a super simple vanilla bean whipped cream. I slightly sweetened it to be a vanilla bean chantilly cream. You can either make whipped cream just with a whisk or stand mixer. However this time I tried a technique I saw on pastry chef Paola Velez's IG reels - using an immersion blender. Using a stick blender to make whipped cream gives a super dense, stable whipped cream which is perfect for piping.
If you don't want to use a stick blender you can also just use a whisk. To get cream that is good for piping you don't want to whip it too too much - keeping it slightly on the soft side is helpful to prevent it from going grainy.
How to Save Over Whipped Cream
If you've accidentally over whipped your cream, don't worry. There is a way to fix it. Just add a little more liquid cream to the mix, and whisk to incorporate. It should thin it out and smooth the mixture, making the cream good to go. Take it slow when making whipped cream with the blender as it can happen fast.
How to make Roasted Peaches
Roasting stone fruit is a quick and easy way to prepare it. I love roasting fruit - it brings out an amazing flavour and softens the fruit enough to be super versatile. It also means you can use slightly tired fruit and transform it into something that makes a perfect dessert. It is a great way to add flavour to fruit that might not be quite in season, or it also works great with frozen fruit.
To roast peaches, simply toss them with some sugar and vanilla and pop them onto a pan, then roast in the oven until they are slightly softened and bubbly. This can be done ahead of time too and stored in the fridge.
Cream Puffs and Choux au Craquelin
While I refer to them as cream puffs, these are technically 'choux au craquelin' - choux with a craquelin added before baking. Craquelin is a cookie dough mixture that is rolled out thin and frozen and then added as a disc on the top of the choux. Cream puffs are simply choux au craquelin without the choux. Adding the craquelin makes a delicious crispy layer on top of the choux, and it also helps them to bake up nice and round. You can leave it off if you like! Do what you want here 🙂
Why did my Cream Puffs Collapse?
There are a few reasons your cream puffs might collapse or not puff up properly in the oven. The first is that you may not have cooked out the moisture enough. Make sure you give it a full 2 minutes on the stove. The second is that there is no way for the steam to escape when the puffs are baked. To avoid this I poke a hole in the side of each puff with a knife as soon as they come out to let the steam out.
How to Scale This Recipe
This recipe can very easily be scaled. Feel free to halve the recipe to make less cream puffs. This is why we love grams! However keep in mind that the empty cream puffs freeze super well, so you could just freeze some for next time. You can use my scaling calculator!
If you want to make the cream puffs larger you can too - just trace a larger circle on the parchment and pipe bigger blobs of choux. Use the same sized cutter that you used to trace the template to cut out the craquelin. Keep in mind that they do puff up a lot in the oven so leave enough space between.
Tips for Freezing Cream Puffs
If you really want to make these well ahead of time you can freeze the empty cream puff shells. They do tend to go stale fast, so even if you are making them a day ahead of time, store them in the freezer until you are ready to use them. They defrost quickly at room temperature. The freezer helps to keep them nice and fresh. To freeze the cream puffs, place them on a sheet pan and freeze for about 30 minutes, then transfer to an airtight container and store in the freezer until ready to use.
To defrost frozen cream puffs, just bring them out and leave them to sit at room temperature to thaw. This should only take 10-15 minutes.
How to get the right consistency of choux batter
I have included an extra 'just in case' egg in the ingredients. Sometimes you need to add extra egg to the pastry if necessary. You want the mixture to be at a consistency where if you dip in the beater of the mixer, the batter will form a 'v' shape and eventually break off. If it is too stiff, and breaks off very quickly, you may need to add another beaten egg. Mix to incorporate and then perform the test again. See the video at the top of the page or my IG highlights for the correct consistency.
FAQ for Cream Puffs
You can see a full list of all the tools I use here
Yes - use whatever you want. They would be delicious with a fruit curd in the bottom before the whipped cream, or any other stone fruit works great roasted too.
You don't have to - people can make choux by hand, but I haven't tried it so I'm not 100% on what the method would be.
My oven doesn't have the best track record with baking two trays of things at once, so I usually do one tray at a time. I pipe out all the puffs and then just add the craquelin to one tray and leave the other to sit at room temperature while it bakes. Then once the first tray is done, I bring the oven back up to temperature and add the craquelin to the second tray and bake them off. If your oven can handle two trays then go for it. I just use conventional bake - I haven't tried this with fan bake as I don't trust my oven but if you do, then please report back!
Yes! Using frozen peaches works great for this recipe.
For more related recipes, check out:
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Recipe For Roasted Peach Cream Puffs
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Roasted Peach Cream Puffs
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 30 1x
- Category: Choux
- Method: Baking
- Cuisine: French
Description
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!
Ingredients
Roasted Peaches
- 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
Craquelin
- 100g unsalted butter, at room temperature
- 120g all-purpose flour
- 120g light or dark brown sugar
- ½ tsp vanilla bean paste
Choux Pastry
- 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
Instructions
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.
CRAQUELIN
- 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 ½” 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
ASSEMBLY
- 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
Comments
Peaches are in season by me now, so I can't wait to try this!
★★★★★
These were so delicious!!
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<3
These were delicious! I’d definitely recommend poking a hole immediately my first tray deflated because I didn’t. I was wondering what you do with extra craquelin. Can it be baked by its self or is it better discarded?
★★★★★
Hi! I usually just get rid of it or you can freeze for another time!
I broke it into smaller pieces, leaving it frozen in a container, to be used later as crumble topping on muffins or French toast.
Made this yesterday! Absolutely gorgeous! I have never made choux before but this recipe and video tutorials you post on Instagram have encouraged me.
Very glad I took the time to make this!
★★★★★
Hi, do you leave it at kitchen top till get to room temperature (after baking)
And can it let be at kitchen top, untill first batch baked pls?
Thanks in advance. Love from Sri Lanka 🇱🇰
I m really sorry! Just read whole article 👍