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"Taste of Home" Peach Cream Puffs

"Taste of Home" Peach Cream Puffs

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
  • 4 Eggs
  • 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


  1. 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.
  1. Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.
  1. 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.
  1. In a saucepan, combine filling ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer 25 or until slightly thickened. Cool completely.
  1. Beat cream until it begins to thicken. Add sugar and, if desired, peach schnapps; beat until soft peaks form.
  1. To serve, cut top off puffs. Spoon whipped cream onto bottoms; top with filling and additional cream. Replace tops.

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