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Peaches 'n' Cream Eclairs with Bourbon Caramel Sauce Recipe

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Peaches 'n' Cream Eclairs with Bourbon Caramel Sauce
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Ingredients
14
Count
Nutrition
353
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Make choux pastry: Preheat oven to 425°F with rack in upper third. Butter a large baking sheet.
  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.
  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.
  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.
  5. 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.
  6. Make filling: Cut peaches into thin wedges and toss with 1 tablespoon sugar. Let stand until sugar is dissolved, about 5 minutes.
  7. Meanwhile, beat cream with bourbon and remaining tablespoon sugar using cleaned beaters until it just holds stiff peaks.
  8. 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.
  9. Cooks' note: 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 353.32 Kcal (1479 kJ)
Calories from fat 209.49 Kcal
% Daily Value*
Total Fat 23.28g 36%
Cholesterol 133.52mg 45%
Sodium 148.08mg 6%
Potassium 164.88mg 4%
Total Carbs 32.33g 11%
Sugars 21.2g 85%
Dietary Fiber 1.49g 6%
Protein 4.73g 9%
Vitamin C 4.2mg 7%
Vitamin A 0.2mg 6%
Iron 0.5mg 3%
Calcium 36mg 4%
Amount Per 100 g
Calories 193.86 Kcal (812 kJ)
Calories from fat 114.95 Kcal
% Daily Value*
Total Fat 12.77g 36%
Cholesterol 73.26mg 45%
Sodium 81.25mg 6%
Potassium 90.47mg 4%
Total Carbs 17.74g 11%
Sugars 11.63g 85%
Dietary Fiber 0.81g 6%
Protein 2.59g 9%
Vitamin C 2.3mg 7%
Vitamin A 0.1mg 6%
Iron 0.3mg 3%
Calcium 19.8mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.7
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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