SALT LAKE CITY, Utah (ABC4 News) We’re celebrating Friday with Chef Lesli from Harmons. It’s the perfect fall recipe for our cool rainy weather. She joined Brian Carlson in the Good Morning Utah kitchen.
Cream Puffs Shells
½ cup (1 stick) unsalted butter, cut into ½” pieces
1 cup water
1/4 tsp salt
1 cup unbleached all-purpose flour
4 large eggs, plus 1 egg
1/4 cup sliced almonds
In a saucepan over low heat, add the butter, water, and salt and stir until butter is melted. Increase heat to high and bring to a boil. Remove the pan from the heat and add the flour. Using a wooden spoon, beat until the dough comes together. Place the pan back over medium heat and continue to cook, beating, for 1 more minute to dry out the dough.
Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute. Add the 4 eggs, one at a time, allowing each addition to blend completely into the dough and the mixture is shiny and sticks to the side of the bowl.
Preheat oven to 400 degrees and position two racks in the top and lower thirds of the oven. Line 2 baking sheets with parchment paper or a silicone mat.
Spoon the dough into a pastry bag fitted with a ½” plain tip. Pipe the dough into 4 ½” circles that are 2″ apart. Lightly beat the remaining 1 egg. Brush a light coating of egg over the tops of the piped dough, being careful to not drip the egg down the sides onto the parchment. Sprinkle the almonds over the tops of each puff.
Bake both sheets of puffs for 20 minutes. Reduce the temperature to 350 degrees, switch the sheets between the racks, rotate the pans from front to back, and bake for 20 minutes longer. Reduce the temperature again, to 300 degrees, and bake 10 to 15 minutes longer (to dry out the interior). The cream puffs should be a deep golden brown, with no bubbling moisture visible around the sides. Transfer to a rack to cool completely.
Pastry Cream With Peaches
Makes about 2 cups
2 ½ cups milk
5 egg yolks
2/3 cup sugar
1/4 cup plus 1 Tbsp cornstarch
¼ tsp salt
1 Tbsp vanilla bean paste
1 Tbsp almond liqueur, such as Frangelico, optional
2 peaches, peeled, pitted and cut into ½” pieces
2 Tbsp toasted sliced almonds
Fill a large bowl halfway with ice and water and set aside.
In a bowl, add milk and egg yolks and whisk to combine.
In a medium saucepan over medium heat, add the sugar, cornstarch, and salt and stir to combine. Add the milk-egg mixture and continue to whisk, until mixture thickens to the consistency of pudding. Remove from the heat and pour through a fine-mesh strainer set over a medium bowl to remove any lumps or tiny bits of egg. Add vanilla, almond liqueur, if using, and peaches and stir to combine.
Press a piece of plastic wrap directly on the surface of the pastry cream, then set the bowl into the bowl of ice water. Once the pastry cream has completely cooled, use or store in the refrigerator until needed.
To assemble, cut top 1/3 off of each cream puff. Put on serving plates and fill each bottom with a large dollop of peach pastry cream, sprinkle with sliced almonds and top with cream puff tops.