Best French Peaches And Cream Éclairs Recipes

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ECLAIRS II



Eclairs II image

My family loves these eclairs and request them all the time. I usually make them as dessert whenever we have company coming, they are always a hit!

Provided by Patty Stockton

Categories     World Cuisine Recipes     European     French

Time 1h

Yield 9

Number Of Ingredients 15

½ cup butter
1 cup water
1 cup all-purpose flour
¼ teaspoon salt
4 eggs
1 (5 ounce) package instant vanilla pudding mix
2 ½ cups cold milk
1 cup heavy cream
¼ cup confectioners' sugar
1 teaspoon vanilla extract
2 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons hot water

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
  • In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
  • Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
  • For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
  • For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

Nutrition Facts : Calories 476.2 calories, Carbohydrate 49.4 g, Cholesterol 157.8 mg, Fat 28.4 g, Fiber 0.8 g, Protein 7.6 g, SaturatedFat 16.9 g, Sodium 484.9 mg, Sugar 34.6 g

PEACHES 'N' CREAM ECLAIRS WITH BOURBON CARAMEL SAUCE



Peaches 'n' Cream Eclairs with Bourbon Caramel Sauce image

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

For choux pastry
6 tablespoons unsalted butter
3/4 cup water
1/4 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
For caramel sauce
1 cup sugar
1/2 cup water
1/8 teaspoon salt
1/2 stick unsalted butter, cut into 4 pieces
2 tablespoons bourbon or dark rum
For peaches-and-cream filling
1 pound firm-ripe peaches or nectarines
2 tablespoons sugar, divided
1 1/4 cups chilled heavy cream
1 teaspoon bourbon or dark rum
Equipment: a large pastry bag fitted with a 3/4-inch plain tip

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.

FRENCH PEACHES AND CREAM ÉCLAIRS



French Peaches and Cream Éclairs image

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

6 tablespoons unsalted butter
3/4 cup water
1/4 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
1 cup sugar
1/2 cup water
1/8 teaspoon salt
1/4 cup unsalted butter, cut into 4 pieces
2 tablespoons Bourbon or 2 tablespoons dark rum
1 lb firm-ripe peaches or 1 lb nectarine
2 tablespoons sugar, divided
1 1/4 cups chilled heavy cream
1 teaspoon Bourbon or 1 teaspoon dark rum

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

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