Enjoy this “Taste of Home” recipe submitted by Angela Benedict, of Charlston, West Virginia
Ingredients for the Pate a Choux Pastry:
1 Cup water
½ Cup butter, cubed
1/8 teaspoon salt
1 Cup all-purpose flour
½ Cup confectioners’ sugar
3 Tablespoons peach Schnapps liqueur, optional
Ingredients for the Filling:
4 medium Peaches, peeled and cubed
½ Cup sugar
½ Cup water
½ Cup schnapps liqueur or peach nectar
½ ground Cinnamon
¼ tsp. ground Nutmeg
Ingredients for the Whipped-cream:
2 cups heavy whipping cream
Preheat oven to 400 degrees. In a saucepan, bring water, butter and salt to a rolling boil. Add flour; beat until blended. Cook over medium heat, stirring vigorously until mixture forms a ball. Transfer to a bowl; let stand 5 minutes.
Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.
Cut a ½ in. hole in corner of a food-safe plastic bag. Transfer dough to bag; pine 2-in. mounds 3 in. apart onto parchment paper-lined baking sheets. Bake 25 minutes or until puffed and golden brown. Pierce side of each puff with tip of a knife; cool.
In a saucepan, combine filling ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer 25 or until slightly thickened. Cool completely.
Beat cream until it begins to thicken. Add sugar and, if desired, peach schnapps; beat until soft peaks form.
To serve, cut top off puffs. Spoon whipped cream onto bottoms; top with filling and additional cream. Replace tops.