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Peach Cream Puffs with Cinnamon Crumble Topping

Peach Cream Puffs with Cinnamon Crumble Topping

Peach Cream Puffs with Cinnamon Crumble Topping are a delightful summer dessert that perfectly marries the sweetness of fresh peaches with the light, airy texture of cream puffs. Topped with a crunchy cinnamon crumble and fluffy whipped cream, these cream puffs are sure to impress at any gathering or serve as a sweet treat for yourself. Their vibrant flavors and enticing presentation make them a must-try this season.

Why You’ll Love This Recipe

These Peach Cream Puffs are a celebration of summer flavors. The combination of juicy peaches with the lightness of cream puffs and the warmth of cinnamon creates a dessert that is both refreshing and satisfying.

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  • Fresh and Fruity: Use ripe peaches for the best flavor.
  • Crispy and Creamy: The contrasting textures make every bite memorable.
  • Simple to Make: A fun dessert that looks gourmet but is easy to prepare.
  • Perfect for Gatherings: A crowd-pleaser that can be served at any occasion.

Ingredients

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 ripe peaches, diced
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour (for the crumble)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted (for the crumble)

How to Make Peach Cream Puff with Crumble Topping

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium saucepan, combine the water and 1/2 cup of butter. Bring to a boil over medium heat.
  3. Once boiling, remove from heat and stir in 1 cup of flour and salt until the mixture forms a ball. Allow it to cool for 5 minutes.
  4. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
  5. Spoon or pipe the dough onto the prepared baking sheet, forming about 12 small mounds.
  6. Bake for 20-25 minutes or until golden brown and puffed. Remove from the oven and let cool completely.
  7. While the puffs are cooling, prepare the crumble by mixing 1/2 cup brown sugar, 1/4 cup flour, and 1/2 teaspoon cinnamon in a bowl. Drizzle with melted butter and stir until crumbly. Set aside.
  8. Whip the heavy cream and powdered sugar in a chilled bowl until soft peaks form.
  9. Once the cream puffs are cool, slice them in half horizontally. Fill each puff with whipped cream and diced peaches.
  10. Top with crumble mixture and serve immediately.

Tips for the Best Results

  • Ensure your eggs are at room temperature for better incorporation into the dough.
  • Do not open the oven door while baking the cream puffs to prevent them from collapsing.
  • You can chill the whipped cream before whipping for a thicker consistency.

Easy Variations

  • Substitute fresh peaches with other fruits like strawberries or raspberries for a different flavor profile.
  • Add a splash of vanilla extract to the whipped cream for extra flavor.
  • Drizzle with chocolate sauce for a more decadent touch.

What to Serve With It

  • A scoop of vanilla ice cream for an indulgent pairing.
  • Fresh mint leaves for a refreshing garnish.
  • A light summer salad to balance the sweetness of the dessert.

Storage and Reheating

Cream puffs are best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The whipped cream filling may soften the puffs, so it’s best to fill them just before serving. Crumble topping can be stored separately and sprinkled on just before serving for added crunch.

Recipe Card

Peach Cream Puffs with Cinnamon Crumble Topping
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 12 servings
Ingredients:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 ripe peaches, diced
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour (for the crumble)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted (for the crumble)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium saucepan, combine the water and 1/2 cup of butter. Bring to a boil over medium heat.
  3. Once boiling, remove from heat and stir in 1 cup of flour and salt until the mixture forms a ball. Allow it to cool for 5 minutes.
  4. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
  5. Spoon or pipe the dough onto the prepared baking sheet, forming about 12 small mounds.
  6. Bake for 20-25 minutes or until golden brown and puffed. Remove from the oven and let cool completely.
  7. While the puffs are cooling, prepare the crumble by mixing 1/2 cup brown sugar, 1/4 cup flour, and 1/2 teaspoon cinnamon in a bowl. Drizzle with melted butter and stir until crumbly. Set aside.
  8. Whip the heavy cream and powdered sugar in a chilled bowl until soft peaks form.
  9. Once the cream puffs are cool, slice them in half horizontally. Fill each puff with whipped cream and diced peaches.
  10. Top with crumble mixture and serve immediately.

Notes:
Cream puffs are best served fresh but can be stored in the refrigerator for up to 2 days.

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