PEACHES 'N' CREAM ECLAIRS WITH BOURBON CARAMEL SAUCE
Categories Bourbon Milk/Cream Mixer Egg Dessert Bake Peach Summer Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Make 8 servings
Number Of Ingredients 18
Steps:
- Make choux pastry:
- Preheat oven to 425°F with rack in upper third. Butter a large baking sheet.
- Bring butter, water, and salt to a boil in a small heavy saucepan over high heat, stirring until butter is melted. Reduce heat to medium. Add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a large bowl and cool slightly, about 5 minutes. Add eggs 1 at a time, beating well with an electric mixer at high speed after each addition.
- Transfer mixture to pastry bag and pipe 8 (5-inch-long) strips (about 1 inch wide) onto baking sheet, spacing them at least 1 inch apart.
- Bake éclairs 15 minutes, then reduce temperature to 400°F and continue to bake until golden, puffed, and crisp, about 15 minutes more (leave oven on). Immediately pierce side of each éclair with tip of a paring knife and return to oven to dry, propping door slightly ajar, 5 minutes. Halve an éclair horizontally: If still moist inside, return éclairs to oven and dry 5 minutes more. Cool éclairs completely on a rack, about 25 minutes.
- Make caramel sauce while éclairs cool:
- Heat sugar in a 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is a dark amber. Remove from heat and immediately spoon about 1 teaspoon of caramel along top of each éclair, spreading it with back of spoon. Add water and salt to remaining caramel in skillet and simmer, stirring occasionally, until all of caramel is dissolved. Add butter and bourbon, swirling skillet to incorporate. Remove from heat and keep sauce warm, covered.
- Make filling:
- Cut peaches into thin wedges and toss with 1 tablespoon sugar. Let stand until sugar is dissolved, about 5 minutes.
- Meanwhile, beat cream with bourbon and remaining tablespoon sugar using cleaned beaters until it just holds stiff peaks.
- Assemble éclairs:
- Halve éclairs horizontally. Put bottom halves of éclairs on plates and top with whipped cream and peaches, then cover with top halves of éclairs. Drizzle plates with caramel sauce.
PEACHES & CREAM FRENCH TOAST
Steps:
- In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13x9-in. baking dish., Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
FRENCH PEACHES AND CREAM ÉCLAIRS
Beautiful, gourmet dessert. Worthy of the best palettes. Please enjoy. Éclairs can be baked (but not glazed or filled) 1 day ahead and kept, once cooled, in an airtight container at room temperature. Recrisp on a baking sheet in a 375°F oven, about 5 minutes, then cool before glazing with caramel.
Provided by tornadoes three
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F with rack in upper third. Butter a large baking sheet.
- PASTRY:.
- Bring butter, water, and salt to a boil in a small heavy saucepan over high heat, stirring until butter is melted. Reduce heat to medium. Add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a large bowl and cool slightly, about 5 minutes. Add eggs 1 at a time, beating well with an electric mixer at high speed after each addition.
- Transfer mixture to pastry bag and pipe 8 (5-inch-long) strips (about 1 inch wide) onto baking sheet, spacing them at least 1 inch apart.
- Bake éclairs 15 minutes, then reduce temperature to 400°F and continue to bake until golden, puffed, and crisp, about 15 minutes more (leave oven on). Immediately pierce side of each éclair with tip of a paring knife and return to oven to dry, propping door slightly ajar, 5 minutes. Halve an éclair horizontally: If still moist inside, return éclairs to oven and dry 5 minutes more. Cool éclairs completely on a rack, about 25 minutes.
- SAUCE:.
- Make caramel sauce while éclairs cool:.
- Heat sugar in a 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is a dark amber. Remove from heat and immediately spoon about 1 teaspoon of caramel along top of each éclair, spreading it with back of spoon. Add water and salt to remaining caramel in skillet and simmer, stirring occasionally, until all of caramel is dissolved. Add butter and bourbon, swirling skillet to incorporate. Remove from heat and keep sauce warm, covered.
- Make filling:.
- Cut peaches into thin wedges and toss with 1 tablespoon sugar. Let stand until sugar is dissolved, about 5 minutes.
- Meanwhile, beat cream with bourbon and remaining tablespoon sugar using cleaned beaters until it just holds stiff peaks.
- Assemble éclairs:.
- Halve éclairs horizontally. Put bottom halves of éclairs on plates and top with whipped cream and peaches, then cover with top halves of éclairs. Drizzle plates with caramel sauce.
Nutrition Facts : Calories 468.8, Fat 30.3, SaturatedFat 18.3, Cholesterol 168.4, Sodium 152.4, Carbohydrate 43.7, Fiber 1.2, Sugar 33.1, Protein 5
PEACHES AND CREAM, LITERALLY
The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
- Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
- Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g
PEACHES AND CREAM
A light, easy dessert that looks impressive!
Provided by MANDYHOOD
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Place sliced peach in a small serving dish. Sprinkle with brown sugar and spoon sour cream on top. Sprinkle with pecans.
Nutrition Facts : Calories 163 calories, Carbohydrate 14.8 g, Cholesterol 12.6 mg, Fat 11.3 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 4.2 g, Sodium 21.8 mg, Sugar 12.8 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love