I remember for my freshman year French class I had to make a baked good that was French and present it to the class. I decided to make Cream Puffs. They ended up turning out perfectly. My classmates, teacher, and family were all so impressed. Since then I have been addicted to making cream puffs. They are easy to make yet super impressive. The recipe I used for that class was only semi from scratch. I used cool whip and instant vanilla pudding to make the pastry cream but otherwise made the pastry(pate a choux) from scratch.
Since that first time making them I have experimented with a lot of different flavors and combinations. I now always make the pastry cream from scratch. I also love making a tart dough that I put on top of the choux before baking to give it a nice uniform look. This step isn’t necessary but does make them look really nice and have some extra texture.
The choux for the cream puffs can be piped out into circles on a baking sheet or spooned out. If you would like to make Eclairs you will simply pipe them out in small lines. The choux will bake nice and airy allowing you to pipe in pastry cream. I use this type of piping bag to make them perfect and to fill them.
The pastry cream in where I find you can make the most flavor changes. Like I did for this Peach Infused Cream Puff recipe. I simply boiled a bag of peach tea leaves with the cream. You can do this with other tea leaves, cinnamon sticks, vanilla beans, cardamon, the list goes on and on.
These Sweet Peach Cream Puffs are the perfect summer treat. Light, creamy and with the perfect subtle peach flavor!
Other Dessert Recipes you’ll love:
Some Tips for making these Cream Puffs quicker!
If you don’t have the time to make your own tart dough you can buy the refrigerated pre-made pie dough.
If you don’t have time to make the pastry cream you can make an easier version by making instant vanilla pudding and folding it in with whipped cream.
Using a cake decorating bag to pipe out the choux makes it quick, easy and create the same perfect puffs everytime!
Sweet Peach Cream Puffs
- Sheet Pan
- Piping bag and tip
- 6 tbsp Unsalted Butter Softened
- 1/2 cup Confectioners' Sugar
- 2 Egg yolks Large
- 1/2 cup All-Purpose Flour
- 1/4 tsp Salt
- 2 tsp Heavy Cream
- 2 cups Whole Milk
- 1/2 cup Sugar
- 2 Peach Tea Bags
- 1 Pinch of Salt
- 1/4 Cup Cornstarch
- 2 tbsp Unsalted Butter Cut into 1/2- inch pieces
Pate a choux
- 1/2 cup Unsalted Butter Cut into 1/2 inch pieces
- 1 tsp Sugar
- 1/2 tsp Salt
- 1 1/4 cup All-Purpose Flour
- 4 Eggs Large
- 1 Egg White
- 4 Egg Yolks Large
- Put butter and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on low-speed until combined, about 2 minutes. Add egg yolks, and mix until combined, about 1 minute. Add 3/4 cup flour, and mix just until flour is incorporated. Add remaining 3/4 cup flour, the salt, and cream; mix until just combined, about 1 minute.
- Shape dough into a disk; wrap in plastic, and refrigerate 2 hours or overnight.
- Bring milk, 1/4 cup sugar, 2 tea bags, and salt to a simmer in a medium saucepan over medium heat.
- Whisk egg yolks, cornstarch, and remaining 1/4 cup sugar in a medium bowl. Whisking, slowly pour about 1/2 cup of hot milk mixture into yolk mixture. Slowly add remaining milk mixture until incorporated. Pour mixture back into the saucepan, and cook over medium-high heat, whisking, until it begins to bubble in center and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove from heat; discard vanilla bean.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; beat on medium speed until butter has melted and mixture has cooled, about 5 minutes. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours or up to 2 days. Just before using, beat on low-speed or whisk by hand until smooth.
Pate a Choux
- Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low-speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
- Line 3 large baking sheets with parchment paper or with nonstick baking mats, such as Silpats. Dip a 2-inch round cookie cutter in flour, and mark circles 2 inches apart on prepared sheets. Transfer pate a choux to a pastry bag fitted with a 5/8-inch plain tip and pipe puffs to fit in flour circles. Smooth peaks with a moistened finger, rounding tops to ensure even rising. Freeze pastry puffs on baking sheets until firm, about 30 minutes.
- Meanwhile, sprinkle a clean work surface with 1/2 cup granulated sugar, and place tart dough on top of sugar, patting it into a round. Sprinkle another 1/2 cup sugar over dough, and roll to a scant 1/8-inch thick, coating both sides of dough with the sugar to keep it from sticking. Using a 1 1/2-inch cookie cutter, cut out 36 rounds, and place a round on top of each frozen puff. Return to freezer until firm, at least 15 minutes. Preheat oven to 375 degrees with racks in upper and lower thirds.
- Bake puffs until pale golden brown all over, 25 to 30 minutes. Let cool completely on baking sheets on wire racks. Puffs can be stored in an airtight container at room temperature overnight.
- Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Whisk the pastry cream to soften. Working in 2 batches, fold whipped cream into pastry cream. Transfer to a pastry bag fitted with a 1/2-inch plain tip. Insert tip into bottom of each puff, and fill. Cream puffs are best eaten within a few hours; refrigerate in an airtight container.