Eclairs with Caramelized Peaches and Cream

Choux pastry is typically formed into eclairs or rounds, filled with custard or whipped cream, and topped with a chocolate or caramel glaze.  During summer, eclairs are also delicious filled with strawberries or, as in this recipe, caramelized peaches and whipped cream.

The eclairs can be made ahead and filled when ready to serve. The only downside of this recipe is that once filled, you really need to eat all the eclairs. Of course, you can always keep a couple unfilled and fill them as needed.

When making eclairs, you will need a piping bag with a wide nozzle. Alternatively, if you are adept at using a Ziplock bag with a hole snipped in the corner for piping, you can use that instead. The other option would be to create 3-4” rounds with a couple of large spoons. Choux pastry is very forgiving and easy to work with.

INGREDIENTS

For the choux pastry

1 tbsp unsalted butter

¼ tsp salt

2 tsp granulated sugar

1 cup water

1 cup unbleached all-purpose flour

4 large room-temperature eggs

For the peaches

2 large firm peaches, cut into ¼” segments

2 tbsp unsalted butter

¼ cup brown sugar

¼ tsp cinnamon

For the whipped cream

1 cup heavy cream

2 tbsp powdered sugar

½ tsp vanilla

1 tbsp bourbon (optional)

PREPARATION

Heat the oven to 375°F/190 °C in the Convection or Convection Bake mode.

Prepare the choux pastry.

Bring the water, butter, sugar, and salt to a boil in a small, heavy saucepan over medium-high heat, stirring until the butter has melted. Reduce the heat to medium, add the flour all at once, and cook, beating with a wooden spoon until the mixture pulls away from the side of the pan and forms a ball. Remove the pan from the cooktop and set it aside to cool for 5 minutes. Then, add the eggs one at a time, beating well after each addition.

Line a flat or shallow, rimmed baking sheet with parchment paper, and fill the pastry bag with the prepared pastry. Pipe 8 - 5” strips each about an inch wide, onto the baking sheet. Place the eclairs in the oven and set the timer for 15 minutes.

When the timer has elapsed, reduce the oven temperature to 350°F (180°C) and bake for an additional 15 minutes, or until the eclairs are puffed and golden brown. Remove the dish from the oven and transfer it to a cooling rack. Allow the eclairs to cool for at least 30 minutes before filling or storing in an airtight container.

To prepare the peaches, combine the peaches with brown sugar, cinnamon, and a pinch of sea salt.  Melt the butter in a cast-iron pan, and when it starts to foam, add the peach mixture. Cook for 5 minutes, then turn the peaches and continue cooking until they are caramelized on both sides.

Whip the cream for a few minutes, and once it begins to stiffen, fold in the powdered sugar, vanilla, and bourbon. Whip until stiff.

To assemble the eclairs, split the cooled eclairs lengthwise. Smear a little cream over the bottom piece, add the peaches, top with more cream, and add the top piece of the eclair. Dust with powdered sugar before serving.

Makes 8