Best Pesche Con Crema Peaches With Cream Recipes

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PEACH COOKIES



Peach Cookies image

Peach Cookies look like a peach, but really are two halves of soft cookie dough baked, then hollowed and stuffed with delicious Dulce de Leche filling.

Provided by Marina | Let the Baking Begin

Categories     Dessert

Time 2h

Number Of Ingredients 13

4 eggs
250 ml vegetable/corn oil
250 grams sugar
2 tsp vanilla sugar or 1 tsp vanilla extract
2 tsp baking powder
4 tbsp flour
500 grams flour (approximately 4 cups (this will be added later))
1 can Dulce de Leche / cooked sweetened condensed milk (room temperature)
8 oz unsalted butter (room temperature)
1 tsp vanilla extract
1 cup sanding sugar
Red (Orange or Peach Food Coloring)
Mint Leaves

Steps:

  • Mix together, 4 eggs, 250 grams sugar and 2 tsp vanilla sugar until combined.
  • Add 250 ml oil, stir to combine. Add 4 Tbsp flour & 2 tsp baking powder. Mix thoroughly to combine. Let sit for 1 hour.
  • Meanwhile, line a baking sheet with parchment paper. Set aside.
  • After 1 hour, add 500 grams flour (about 4 cups) into the runny dough we prepared earlier and mix thoroughly.
  • Take about a tablespoon of dough, roll it into a ball and set onto parchment paper, about 1-2 inches apart. You can oil or water the hands to help with the dough sticking.
  • Bake for 15-20 minutes in a pre-heated oven, at 350F. Cookies should remain white.
  • Allow to cool on a cooling rack. Bake the rest of the cookies in the same manner.
  • With a melon baller, remove the center of each cookie, to make room for the filling.
  • With a mixer fitted with a whip attachment, whip 8 oz butter until white and fluffy, about 2-3 minutes. Make sure to scrape the bottom of the bowl throughout the process.
  • Add 1 can condensed milk & 1 tsp vanilla extract and whip again, until well combined, about 1 minute.
  • Fill a ziplock bag with the filling & snip the end.
  • Fill each half of the cookies with the filling, slightly overfilling, to allow for the two halves to stick together.
  • Put sprinkling sugar into a bowl.
  • Fill 2 bowls or cups with 1 cup of water each. Add red food coloring to one cup, and yellow/peach/orange food coloring to the other. Stir, to make sure the food coloring dissolves.
  • Quickly dip each cookie, into the yellow 'cup' and then only half of the cookie into the red cup, to make them resemble a peach.
  • Roll in the sprinkling sugar. Place on the tray.
  • Allow to sit at room temperature for a couple of hours. This will allow for the moisture to redistribute evenly throughout the cookie, while allowing the outside to dry. Do not leave in a closed container, or the cookies will become soggy.
  • Right before you serve the cookies, insert the hearts of mint, to make them look like real leaves from peach trees.

Nutrition Facts : Calories 204 kcal, Carbohydrate 28 g, Protein 2 g, Fat 9 g, SaturatedFat 7 g, Cholesterol 21 mg, Sodium 9 mg, Sugar 15 g, ServingSize 1 serving

PESCHE CON CREMA (PEACHES WITH CREAM)



Pesche Con Crema (Peaches with Cream) image

For a fanciful holiday dessert that's guaranteed to impress, try these beautiful but easy-to-make peach-shaped cakes from Rosetta Costantino's "My Calabria" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes 24 "peaches"

Number Of Ingredients 16

2 cups whole milk
Zest of 1 lemon, removed in large strips with a vegetable peeler
4 large egg yolks
3/4 cup sugar
1/4 cup unbleached all-purpose flour
3 3/4 cups all-purpose flour
1 tablespoon baking powder
3 large eggs
3/4 cup sugar
3/4 cup milk
1/2 cup (1 stick) unsalted butter, melted and cooled
Grated zest of 1 lemon
1/2 cup light rum or 6 tablespoons Italian maraschino liqueur plus 2 tablespoons peach schnapps
Red and yellow food coloring
1 cup sugar, or more as needed for coating
Fresh peach leaves or decorative sugar or chocolate leaves

Steps:

  • Make the pastry cream: In a large heavy-bottomed saucepan, bring milk and lemon zest to a simmer over medium heat. Meanwhile, in a large bowl, whisk together egg yolks and sugar until thick and pale yellow; add flour and whisk until well combined.
  • Remove lemon zest from milk and discard; slowly whisk hot milk into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring constantly, until cream thickens and begins to boil.
  • Transfer pastry cream to a large bowl; cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Let cool completely.
  • Make the dough: In a large bowl, whisk together flour and baking powder. Whisk eggs in another large bowl. Add sugar and whisk to combine. Whisk in milk, butter, and lemon zest until smooth. Gradually add flour mixture, mixing with a fork, until dough is smooth and stiff. Let dough rest for 5 minutes.
  • Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats; set aside.
  • Using a lightly mounded tablespoon of dough, roll the dough firmly between your palms to make a smooth round ball, about the size of a walnut. Repeat process, taking care to make sure all the balls are fairly uniform in size. Place balls on prepared baking sheets spacing about 1 inch apart; you should be able to fit 24 balls on each baking sheet. Flatten tops slightly with your fingertips.
  • Transfer to oven and bake until bottoms are lightly browned, about 15 minutes; tops will remain pale. Transfer to a rack and let cool slightly.
  • Assemble the peaches: While the cookies are still warm, use a small, sharp knife to cut a circle about the size of a quarter on the bottom (flat) side of each cookie, taking care not to crack the edges. Use the tip of the knife to scrape out enough crumbs to make hollow and hold about 1 teaspoon pastry cream. Set cookies aside.
  • Place rum or maraschino liqueur and schnapps in a small bowl. Add enough red and yellow food coloring to create your desired shade of peach; set aside. Fill a shallow bowl with sugar; set aside.
  • Fill each hollowed-out cookie with 1 teaspoon filling. Sandwich two cookies together so that the filling comes just to the edge, taking care not to crack or break. Using a pastry brush, brush "peach" with colored liquor and roll in sugar to coat. Transfer to a large airtight container and repeat process with remaining cookies, liqueur, and sugar. Cover container and transfer to refrigerator; let chill overnight.
  • Just before serving, pierce each "peach" with a toothpick where the two cookies come together and insert the stem of a peach leaf. Alternatively, you can garnish cookies with decorative or chocolate leaves.

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