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peaches and creampuffs

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August 13th, 2009 · Print Print

It has been a long, rainy summer in New York, and it feels most days like the weather skipped from April to August in about 6 hours, and we missed those beautiful months of May and June where you actually feel like it was worth it to brave another New England winter.

Unfortunately, this year, not so much.  I’ve been so absorbed with wedding planning that it felt like summer passed in a blink, and while last year I treasured the arrival of new fruit and vegetables every week at the farmer’s market, this summer it only finally hit me when I picked up our CSA basket and found peaches.

Peaches.

Peaches mean the END of summer.  Stone fruit is what you eat right before summer fruits are *gone* and you’re in that fleeting moment before fall breaks in and you realize it’s back to months of cold and snow and coats and boots, and did I mention it comes right after stone fruits?  I think I’ve developed a peach phobia, because I’m not ready for fall just yet.

But if I had to make a recipe with those luscious, foreboding peaches, I would choose this one.  Light and fresh, perfect to cap off a summer barbecue or serve with an impromptu cocktail with friends.  If we have to take summer out with a bang, I’d send it on its way, grudgingly, with this dish.

Peaches and Creampuffs

INGREDIENTS

1/4 cup water
1/4 cup milk
1/4 cup butter (1/2 stick, cut into pieces)
1/2 cup all-purpose flour
2 eggs
2 large peaches, sliced into wedges
1/4 cup sugar
1 tbsp peach liqueur (substitute lemon juice if necessary)
1/4 cup sugar
1/3 cup heavy cream

DIRECTIONS

Preheat oven to 400°F. Combine the peaches, peach liqueur and 1/4 cup sugar in medium bowl.  Set aside and allow to macerate while you make the creampuffs.

For the creampuffs, combine water, milk and butter in a medium saucepan, bring the mixture to a boil and reduce the heat to low.  Add the flour and whisk until blended.  Remove the mixture from the heat, and beat in eggs one at a time until well blended.

Pipe the batter into small round circles on a baking sheet lined with parchment paper.  Bake the creampuffs for 8 minutes at 400 degrees, and then lower the heat to 375 degrees and wedge the oven slightly ajar with a wooden spoon.  Bake for an additional 12 minutes, remove and allow to cool.  While the creampuffs are baking, whip 1/4 cup sugar and 1/3 cup heavy cream to soft peaks.

Cut each creampuff in half. Spoon about 2 tbsp of whipped cream and 2 tbsp of peach wedges into the middle of each.  Top with the remaining half, and serve.


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Tags: desserts · food



13 responses so far ↓

  • 1 Fearless Kitchen // Aug 13, 2009 at 7:04 am

    This is a great way to serve peaches!  I guess you’re right, they do signal the end of summer, but they’re so tasty I can forget about that.  (Besides, around here summer seems to have called in this year.)

  • 2 Katherine // Aug 13, 2009 at 7:17 am

    I feel the same way about this summer. It has been no break for me considering the course I taught and now 2 papers and a grant I need to write. The wedding was a wonderful and very welcome break from it all.

    This recipe looks very yummy! I’ll be sure to pick up some fruit before it’s all gone and winter is here.

  • 3 Julia // Aug 13, 2009 at 7:40 am

    If your summer called in sick, I know where it played hooky at. Here in Lakeland FL we had no spring, we went straight from winter into summer time heat. We have had temperatures in the 90′s for the majority of June, July and now Aug. Yesterday, with the humidity, the “feels like” temperature was over 103 degrees F. But for us, peaches are strictly a summer fruit. A nice juicy peach straight from the refrigerator was a delight when I was a child.

  • 4 VeggieGirl // Aug 13, 2009 at 8:50 am

    Too bad I missed you while in New York!! I just finished posting about my recent trip on my blog.

  • 5 stephchows // Aug 13, 2009 at 10:43 am

    Where did this summer go?? They look beautiful!

  • 6 Michelle // Aug 13, 2009 at 1:57 pm

    I’m not ready for Fall yet either, but those cream puffs could ease my foreboding a little bit.  : )

  • 7 maris // Aug 13, 2009 at 8:31 pm

    I am SO ready for fall. I love it, the weather, the leaves, the seasonal fruit and veggies, the holidays…my favorite season! I’m looking forward to it even more since this summer has been so lousy.

  • 8 Sandip Bhattacharya // Aug 14, 2009 at 7:19 am

    Umm. What is that 1/4 cup milk for?

    I love your recipes because they are simple and have few ingredients.

    A suggestion if I may, for people who are just starting off cooking and getting the hang of certain combination of ingredients used frequently, it would be helpful if you could divide the list of ingredients into small sections according to the target component. e.g. Puff: x,y,z Cream filling: x,y,z Peach stuffing: x,y,z

    Please ignore if it is too much trouble. :)

  • 9 Alejandra // Aug 15, 2009 at 5:54 am

    You know, I actually have this theory that because summer was so slow and delayed this year, we’re actually going to feeling the summer weather well into October. I’m basing this on zero scientific knowledge or research, but I’m pretty confident that it’s true.

  • 10 Cynthia A // Aug 20, 2009 at 3:31 pm

    Looks yummy!  Is the recipe for just the two puffs?

    Thank you.

  • 11 Jennifer Olmstead // Aug 30, 2009 at 8:38 am

    I’m guessing the milk is beaten in with the eggs?

  • 12 admin // Aug 30, 2009 at 8:44 am

    Whoops, Jennifer, good catch — the milk is added with the water and butter at the beginning!  I’ve updated the recipe.

  • 13 admin // Aug 30, 2009 at 8:45 am

    And Cynthia — no, it makes about 8 puffs, maybe more, depending on what size you pipe them!

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