the ultimate cream puffs with peach chantilly cream whipped cream

Cream Puffs with Peach Chantilly Cream



  • 1 cup water
  • 1 stick unsalted butter
  • ΒΌ tsp Kosher salt
  • 2 TBSP sugar
  • 1 cup flour
  • 4 eggs


  • 2 peaches chopped
  • 2 cups heavy whipping cream
  • 1 TBSP vanilla extract
  • 1/3 cup sugar


  • 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.