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Spiced Peach Puffs

We always made cream puffs for special occasions when I was growing up in our family of seven. Sometimes we used a custard filling, but this version with whipped cream and peaches is the best. —Agnes Ward, Stratford, Ontario
  • Total Time
    Prep: 70 min. Bake: 25 min. + cooling
  • Makes
    3 dozen

Ingredients

  • 1 cup water
  • 1/2 cup butter, cubed
  • 1 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs, room temperature
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 cups coarsely chopped fresh or frozen peaches, thawed
  • Additional confectioners' sugar

Directions

  • In a large saucepan, bring the water, butter, nutmeg and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  • Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
  • For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
  • Just before serving, fill puffs with whipped cream and peaches. Dust with additional confectioners' sugar.
Nutrition Facts
1 cream puff: 99 calories, 8g fat (5g saturated fat), 48mg cholesterol, 39mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 1g protein.
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