There is nothing better than a light and airy cream puff for dessert. Wait – there is something better. A light and airy cream puff filled with whipped Chantilly cream and chopped peaches.
Cream Puffs with Peach Chantilly Cream
These are so easy to make and the best part is that you can make the shells ahead of time and just fill them before you are serving. You can fill these cream puffs with whipped cream, pudding or a Chantilly cream or try this Lemon Cream Puffs recipe.
Chantilly cream is simply whipped cream that is sweetened with sugar and sometimes flavored as well. We used vanilla extract in our cream.
When mixing the peaches into the cream wait until the last minute because the peaches will start to run so be sure to keep them cool and top with powdered sugar. Yum!
Cream Puffs with Peach Whipped Cream
Ingredients
Puffs-
1 cup water
1 stick unsalted butter
¼ tsp Kosher salt
2 TBSP sugar
1 cup flour
4 eggs
Filling-
2 peaches chopped
2 cups heavy whipping cream
1 TBSP vanilla extract
1/3 cup sugar
Directions
In a medium sauce pan bring the water, butter, salt and sugar to a boil. Lower heat to medium.
Add in the flour all at once and stir until the batter pulls away from the side of the saucepan.
Let cool for 5-10 minutes.
Place the dough into an electric mixer with the paddle attachment.
Add the eggs one at a time until completely blended.
Place dough into a piping bag.
Squeeze the batter into about a two-inch round shape about 2-inches apart.
Preheat the oven to 425. Bake for 10 minutes than lower the oven temperature to 350 and bake for an additional 12-13 minutes. DO NOT OPEN THE OVEN DOOR.
Cool completely.
In the meantime, whip the cream with sugar and extract. Fold in the peaches. Pipe into the puffs with a large open nozzle.
Top with powdered sugar.
This recipe is so easy and delicious and is sure to be a crowd favorite. When I was younger my mom made cream puff that had a blend of vanilla pudding and whipped cream inserted into the middle. This is a good variation if you do not like to add fruit to your cream puff cream.
Cream Puffs with Peach Chantilly Cream
Ingredients
Puffs-
- 1 cup water
- 1 stick unsalted butter
- ¼ tsp Kosher salt
- 2 TBSP sugar
- 1 cup flour
- 4 eggs
Filling
- 2 peaches chopped
- 2 cups heavy whipping cream
- 1 TBSP vanilla extract
- 1/3 cup sugar
Instructions
- In a medium sauce pan bring the water, butter, salt and sugar to a boil. Lower heat to medium.
- Add in the flour all at once and stir until the batter pulls away from the side of the saucepan.
- Let cool for 5-10 minutes.
- Place the dough into an electric mixer with the paddle attachment.
- Add the eggs one at a time until completely blended.
- Place dough into a piping bag.
- Squeeze the batter into about a two-inch round shape about 2-inches apart.
- Preheat the oven to 425. Bake for 10 minutes than lower the oven temperature to 350 and bake for an additional 12-13 minutes. DO NOT OPEN THE OVEN DOOR.
- Cool completely.
- In the meantime, whip the cream with sugar and extract. Fold in the peaches. Pipe into the puffs with a large open nozzle.
- Top with powdered sugar.
