PEACHES 'N' CREAM ECLAIRS WITH BOURBON CARAMEL SAUCE
Categories Bourbon Milk/Cream Mixer Egg Dessert Bake Peach Summer Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Make 8 servings
Number Of Ingredients 18
Steps:
- Make choux pastry:
- Preheat oven to 425°F with rack in upper third. Butter a large baking sheet.
- 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.
- 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.
- 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:
- 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:
- Cut peaches into thin wedges and toss with 1 tablespoon sugar. Let stand until sugar is dissolved, about 5 minutes.
- Meanwhile, beat cream with bourbon and remaining tablespoon sugar using cleaned beaters until it just holds stiff peaks.
- Assemble éclairs:
- 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.
FRENCH PEACHES AND CREAM ÉCLAIRS
Beautiful, gourmet dessert. Worthy of the best palettes. Please enjoy. 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.
Provided by tornadoes three
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F with rack in upper third. Butter a large baking sheet.
- PASTRY:.
- 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.
- 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.
- 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.
- SAUCE:.
- Make caramel sauce while éclairs cool:.
- 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:.
- Cut peaches into thin wedges and toss with 1 tablespoon sugar. Let stand until sugar is dissolved, about 5 minutes.
- Meanwhile, beat cream with bourbon and remaining tablespoon sugar using cleaned beaters until it just holds stiff peaks.
- Assemble éclairs:.
- 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.
Nutrition Facts : Calories 468.8, Fat 30.3, SaturatedFat 18.3, Cholesterol 168.4, Sodium 152.4, Carbohydrate 43.7, Fiber 1.2, Sugar 33.1, Protein 5
PEACH LATTICE PIE WITH BOURBON CARAMEL
Peach lattice is a beautifully classic summer pie. A drizzling of rich, buttery bourbon caramel over each slice heightens the naturally lush sweetness of ripe peaches.
Provided by Holly Ricciardi
Categories Dessert Pie Bake Peach Bourbon Whiskey Tapioca Butterscotch/Caramel Labor Day
Yield Makes 1 (9-inch) pie
Number Of Ingredients 19
Steps:
- To make the Bourbon Caramel Sauce:
- Pour the sugar into a medium high-sided saucepan, tilting the pan to distribute the sugar evenly across the bottom of the pan. Set the pan over medium-high heat. Use a rubber spatula to occasionally push the sugar from the outer edge of the pan toward the center. The sugar will clump up slightly, but just keep pushing it around a bit; it will eventually smooth out. When the sugar is dissolved and darkened to the color of a copper penny (about 5 to 7 minutes), add the butter and whisk until incorporated. Be careful: the mixture will bubble up when you add the butter and might even seem like it's about to overflow the pan; just keep whisking and it will quickly settle back down.
- Take the pan off the heat and carefully add the cream in two stages, whisking until smooth and incorporated. Add the salt, vanilla, and bourbon, whisking to combine.
- Pour the caramel through a fine-mesh strainer into a bowl and cool completely to room temperature, about 2 hours, before using or transferring to an airtight container to store in the refrigerator. Return to room temperature before using.
- To make the Peach Lattice Pie:
- Roll out one disc of Magpie Dough for Flaky Piecrust into a 13-inch circle with an even thickness of 1/4 inch. Transfer dough to a 9-inch pie pan and trim overhang to 1 inch all the way around. Cover the bottom crust with plastic wrap and put the pan in the refrigerator while you roll the dough to the top shell.
- Roll out the second disk of pie dough to a 13-inch circle with an even thickness of 1/4 inch. Transfer dough to a parchment-lined baking sheet and using a pizza wheel, pastry cutter, or large knife, along with a ruler, cut dough into ten 1-inch-wide strips. Cover with plastic wrap and refrigerate while you work on the filling for the pie.
- Preheat the oven to 400°F (200°C) with a rack in the center. Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss the peaches with the brown sugar, vanilla extract, and lemon juice. Let sit 5 minutes.
- In a small bowl, whisk together the granulated sugar, ground tapioca, cinnamon, and salt. Sprinkle the sugar mixture over the peaches and toss to combine. The mixture may look dry at first; let it sit at room temperature for 10 to 15 minutes to allow the sugar and lemon juice to draw more of the juices out of the fruit, then give it another good tossing to mix well and moisten all of the sugar and tapioca granules.
- Retrieve the prepared crust from the refrigerator and set the pan on the parchment-lined baking sheet. Pour the filling into the bottom shell. Use your index finger to scrape some of the syrupy fruit juices off the sides of the mixing bowl and generously moisten the top edge of the shell.
- Lay remaining dough strips on top of the pie in a lattice pattern, then roll and crimp the edges.
- Whisk the egg yolk with 1 tablespoon water. Lightly brush the lattice with the egg wash and sprinkle with sanding sugar. Transfer the baking sheet to the oven and bake the pie 25 minutes, then rotate the baking sheet, lower the oven temperature to 350°F (175°C), and bake 30 minutes more, or until the juices bubble up through the lattice. Tent the top with foil if the crust starts to over-brown.
- Set the baking sheet on a wire rack and let the pie cool and set uncovered, at room temperature, overnight (or up to 3 days) before slicing and serving. Serve with bourbon caramel sauce.
More about "peaches n cream eclairs with bourbon caramel sauce recipes"
GRILLED PEACHES WITH BOURBON CARAMEL SAUCE - GIMME SOME OVEN
From gimmesomeoven.com
- Brush the cut sides of the peaches with oil. Place the peaches cut-side-down on the grill and cook for 3-4 minutes, or until they are lightly charred.
- Transfer peaches to serving bowls, cut-side-up. Top with ice cream and drizzle with caramel sauce and enjoy!
100 RECIPES WE WOULDN'T ATTEMPT WITHOUT A STAND MIXER
From yahoo.com
FITNESS RECIPE - PEACHES N CREAM ECLAIRS WITH BOURBON ...
From diabeticsjuicerecipesnutribulletss.blogspot.com
PEACHES 'N' CREAM ECLAIRS WITH BOURBON CARAMEL SAUCE ...
From fertilitychef.com
FITNESS RECIPE - PEACHES N CREAM ECLAIRS WITH BOURBON ...
From paleosrecipeteamreviews.blogspot.com
PORK BOURBON PEACH - COOKEATSHARE
From cookeatshare.com
JAPANESE RICE CRACKERS | KEEPRECIPES: YOUR UNIVERSAL ...
From keeprecipes.com
HOW TO EAT ÉCLAIRS? BY IFOODIEE | IFOOD.TV
From ifood.tv
BOURBON ICE CREAM SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
PEACHES 'N' CREAM ECLAIRS WITH BOURBON CARAMEL SAUCE
From pinterest.com.au
VIDEO: PEACHY BOURBON ICE CREAM WITH CARAMEL SAUCE ...
From marthastewart.com
PEACH COBBLER ICE CREAM WITH BOURBON-CARAMEL SAUCE RECIPE
From myrecipes.com
RECIPE REVIEW: PEACHES ‘N’ CREAM ÉCLAIRS WITH BOURBON ...
From hedon-at-the-kitchen-table-blog.com
PEACHES & MARSCAPONE CREAM ECLAIRS WITH AMARETTI CRUMBLE ...
From thenoshery.com
PEACHES 'N' CREAM ECLAIRS WITH BOURBON CARAMEL SAUCE
From mealplannerpro.com
PEACHES 'N' CREAM ECLAIRS WITH BOURBON CARAMEL SAUCE ...
From pinterest.com
PEACHES 'N' CREAM ECLAIRS WITH BOURBON CARAMEL SAUCE ...
From pinterest.co.uk
PEACHES 'N' CREAM ECLAIRS WITH BOURBON CARAMEL SAUCE ...
From pinterest.co.uk
GRILLED PEACHES WITH BOURBON CARAMEL SAUCE – FRESHFARM
From freshfarm.org
PEACHES-AND-CREAM éCLAIRS WITH BOURBON CARAMEL SAUCE ...
From eatyourbooks.com
FITNESS RECIPE - PEACHES N CREAM ECLAIRS WITH BOURBON ...
From diabeticsrecipesonpinterestss.blogspot.com
PEACHES N CREAM ECLAIRS WITH BOURBON CARAMEL SAUCE PHOTO ...
From pinterest.jp
FITNESS RECIPE - PEACHES N CREAM ECLAIRS WITH BOURBON ...
From paleorecipeusingcoconutmilk.blogspot.com
PEACHES 'N' CREAM éCLAIRS WITH BOURBON CARAMEL SAUCE ...
From eatyourbooks.com
PEACHES AND CREAM ECLAIRS - MYGREATRECIPES
From mygreatrecipes.com
CANNING PEACHES BRANDY - COOKEATSHARE
From cookeatshare.com
PEACHES WITH CARAMEL BOURBON SAUCE - ADVENTURES IN THE KITCHEN
From adventuresinthekitchen.com
FITNESS RECIPE - PEACHES N CREAM ECLAIRS WITH BOURBON ...
From 2healthyfoodrecipes.blogspot.com
PEACHES 'N' CREAM ECLAIRS WITH BOURBON CARAMEL SAUCE ...
From keeprecipes.com
PEACHES & CREAM ÉCLAIRS | RECIPE | ECLAIRS, ECLAIR CREAM ...
From pinterest.ca
FRESH PEACH CARAMEL SAUCE - THE KITCHEN MCCABE
From thekitchenmccabe.com
PEACHES & MASCARPONE CREAM ECLAIRS WITH AMARETTI CRUMBLE ...
From sites.google.com
PEACHES N CREAM ECLAIRS WITH BOURBON CARAMEL SAUCE BEST ...
From cookingtoday.net
PEACHES 'N' CREAM ECLAIRS WITH BOURBON CARAMEL SAUCE ...
From mastercook.com
RECIPES/PEACHES-N-CREAM-ECLAIRS-WITH-BOURBON-CARAMEL-SAUCE ...
From github.com
PEACHY BOURBON ICE CREAM WITH CARAMEL SAUCE RECIPE
From crecipe.com
PEACH COBBLER ICE CREAM WITH BOURBON-CARAMEL SAUCE ...
From fooddiez.com
PEACH BREAD PUDDING WITH BOURBON CARAMEL RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love