-
Active Time
50 minutes
-
Total Time
1个半小时
Bourbon lends depth to the sauce and extra sweetness to the cream filling, but this dessert is fantastic even without it.
Ingredients
Make 8 servings
For choux pastry
For caramel sauce
For peaches-and-cream filling
Make choux pastry:
Step 1
Preheat oven to 425°F with rack in upper third. Butter a large baking sheet.
Step 2
Bring butter, water, and salt to a boil in a small heavy saucepan over high heat, stirring until butter is melted. Reduce heat to medium. Add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a large bowl and cool slightly, about 5 minutes. Add eggs 1 at a time, beating well with an electric mixer at high speed after each addition.
Step 3
Transfer mixture to pastry bag and pipe 8 (5-inch-long) strips (about 1 inch wide) onto baking sheet, spacing them at least 1 inch apart.
Step 4
Bake éclairs 15 minutes, then reduce temperature to 400°F and continue to bake until golden, puffed, and crisp, about 15 minutes more (leave oven on). Immediately pierce side of each éclair with tip of a paring knife and return to oven to dry, propping door slightly ajar, 5 minutes. Halve an éclair horizontally: If still moist inside, return éclairs to oven and dry 5 minutes more. Cool éclairs completely on a rack, about 25 minutes.
Make caramel sauce while éclairs cool:
Step 5
Heat sugar in a 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is a dark amber. Remove from heat and immediately spoon about 1 teaspoon of caramel along top of each éclair, spreading it with back of spoon. Add water and salt to remaining caramel in skillet and simmer, stirring occasionally, until all of caramel is dissolved. Add butter and bourbon, swirling skillet to incorporate. Remove from heat and keep sauce warm, covered.
Make filling:
Step 6
Cut peaches into thin wedges and toss with 1 tablespoon sugar. Let stand until sugar is dissolved, about 5 minutes.
Step 7
Meanwhile, beat cream with bourbon and remaining tablespoon sugar using cleaned beaters until it just holds stiff peaks.
Assemble éclairs:
Step 8
Halve éclairs horizontally. Put bottom halves of éclairs on plates and top with whipped cream and peaches, then cover with top halves of éclairs. Drizzle plates with caramel sauce.
éclairs can be baked (but not glazed or filled) 1 day ahead and kept, once cooled, in an airtight container at room temperature. Recrisp on a baking sheet in a 375°F oven, about 5 minutes, then cool before glazing with caramel.
How would you rate Peaches 'n' Cream Eclairs with Bourbon Caramel Sauce?
Leave a Review
Reviews (8)
Back to TopNot rating this yet because I'm only using the eclair shell part for chocolate eclairs. However I do intend to make this as per the recipe but have a question. If the sauce is left to stand will it solidify so it is more like a ganache? I'd like to use it that way to dip the top of the eclairs into and coat them with it. Thanks.
amanda_ca
Toronto
1/22/2014
Not sure why the eclairs tasted too eggy despite using medium (rather than large) eggs...could it be whisking by hand rather than using an electric mixer?
andrew1979
London, UK
8/29/2010
Made these for a casual dinner party. Absolutely fabulous--and looked gorgeous too. Will definitely make again.
denisedr
Pensacola
7/3/2009
Absolutely delicious! But each of the eight eclairs were rather small...
jmtempest
12/10/2008
For the sauce: just delicious!! (it was the only part of the recipe I used) simple, easy and quite wonderful...especially with vanilla ice cream and the fresh ginger cake also foundon this website.
rachbregs
New York, NY
10/11/2008
I absolutely LOVED this dessert and so did my family. The bitterness of the bourbon in the caramel was perfect with the peaches. Definitely use a 3/4 inch tip, as the recipe recommends.
reviliverq
Detroit, MI
9/15/2007
Excellent recipe, got rave reviews at my dinner club. One thing, do NOT use a 1/4 inch tip for your pastry bag. Either use a one inch tip, or cut a one inch wide corner off of a freezer bag. With the 1/4 inch tip, you get (guess what?!?) a 1/4 inch wide tube of dough! So, your one inch strips are made up of3-4 small tubes and the whole thing doesn't "puff" quite like in the picture. You need a single one inch strip of dough for this to work right asthetically.
Anonymous
Cary, NC
7/30/2007
Great recipe - easy to follow - we baked without the bourbon and it was delicious! A big hit with the family...
doobopone
Brooklyn, NY
7/15/2007
See Related Recipes and Cooking Tips
-
100 Recipes We Wouldn't Attempt Without a Stand Mixer
Were there meringues before stand mixers? Sure. But they weren't half as much fun to make.
