French Peaches And Cream Éclairs Food

PEACHES & CREAM FRENCH TOAST

Steps:

• In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13x9-in. baking dish., Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean.

FRENCH PEACHES AND CREAM ÉCLAIRS

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.

ECLAIRS

Steps:

• First, make the choux pastry. Put the butter in a saucepan with 450ml water. Sieve the flour into a large bowl and set aside. Bring the butter and water to a fast boil, simmer until the butter has melted, then tip in the flour and beat like mad with a wooden spoon until the mixture pulls away from the sides of the pan and is lump-free. Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 mins.
• Heat oven to 200C/180C fan/ gas 6 and cut two pieces of baking parchment to fit two baking sheets. Using a ruler and pen, mark 10 lines about 12cm long over each piece, leaving plenty of space between the lines, then flip the parchment over. Fit a piping bag with a large round piping nozzle, about 1.5cm wide.
• When the flour paste has cooled but is not cold, start adding the egg, bit by bit, beating well between each addition until you have a smooth batter which will reluctantly drop off the end of your spoon (you can do this in a freestanding mixer if you have one). You may not need to use all the egg, so add it slowly. Transfer to your piping bag and use a little of the mixture to stick the parchment to your trays.
• Pipe the choux onto the baking sheet, using the lines as a guide. Pipe slowly so the eclairs aren't too skinny - each one should be about 2.5cm wide x 12cm long. Bake for 35-40 mins, swapping the trays around for the final 10 mins. The choux should be puffed, golden and sound hollow when tapped. You may wish to sacrifice one eclair to make sure the inside is completely dried out - if it's still moist, the eclair will sink when cooling. Once baked, leave to cool completely. (Can be made a day ahead and stored in an airtight container, reheat in the oven for 5-10 mins to crisp up before filling.) Split each eclair through the middle with a serrated knife.
• Now, make the crème pâtissière. Pour the milk and cream into a saucepan. Heat until just simmering, then remove from the heat. Meanwhile, tip the egg yolks into a bowl and add the sugar and cornflour, whisking together until smooth. Pour over the milk mixture, mix, then pour back into the saucepan. Cook over a medium heat for 5-8 mins until the crème pâtissière thickens to a thick custard consistency. Sieve into a jug, cover the surface with cling film and chill for at least 3 hrs, or up to 3 days.
• To fill and glaze your eclairs, choose one of our flavours - raspberry & cardamom, lemon & passion fruit, salted caramel & popcorn or elderflower & meringue.For more help, see our how to make choux pastry and eclairs video.

PEACHES AND CREAM

Steps:

• Place sliced peach in a small serving dish. Sprinkle with brown sugar and spoon sour cream on top. Sprinkle with pecans.

PEACHES 'N' CREAM ECLAIRS WITH BOURBON CARAMEL SAUCE

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.