Go Back

Sweet Peach Cream Puffs

I infused these with a peach flavored tea and it was a very subtle taste but perfect for cream puffs. Next time I think I might add pureed peach to give it a little more of the peach punch. This can also be infused with any other tea flavor the possibilities are endless.
Course Dessert
Cuisine French
Keyword Cream Puffs, Peach
Prep Time 3 hours 15 minutes
Cook Time 45 minutes
Total Time 4 hours
Servings 20


  • Sheet Pan
  • Piping bag and tip


Tart Dough

  • 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

Pastry 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


Tart Dough

  • 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.

Pastry Cream

  • 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.


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.
After piping the cream puffs onto a sheet pan you can freeze them and then bag them up for a later date. Good for up to 2 weeks in the freezer.