Peach, Sage, & Whipped Brie Creampuffs

By

38 likes 30 klips

A new take on peaches and cream! Tender peaches and the fluffy yet rich creamy Brie filling make this a decadent summer treat!

IoURBAgjVu Kitchenbowl
Prep Time

20 min

PT20M
Cook Time

20 min

PT20M
Wait Time

10 min

PT10M PT50M
Peach, Sage, & Whipped Brie Creampuffs

Ingredients

Makes 12
12 servings Makes

Instructions

Step 1

Preheat oven to 425°F. Dice peaches into about 1/4 inch cubes. Julienne sage.

Preheat oven to 425°F. Dice peaches into about 1/4 inch cubes. Julienne sage.

Step 2

Melt 3 Tablespoons of butter in large pan over medium high heat and add brown sugar. Stir well and heat until mixture thickens.

Melt 3 Tablespoons of butter in large pan over medium high heat and add brown sugar. Stir well and heat until mixture thickens.

Step 3

Add diced peaches and stir well.

Add diced peaches and stir well.

Step 4

Add sage and reduce heat to low. Cook until peaches are softened and juice thickens.

Add sage and reduce heat to low. Cook until peaches are softened and juice thickens.

Step 5

In a medium sized non-stick pot combine the water and 1/2 cup of butter. Bring to a roiling boil.


Step 6

Turn off heat. Stir in flour and salt and mix until mixture forms a ball.


Step 7

Transfer flour mixture to a heat proof bowl. With a stand mixer or a wooden spoon, mix in eggs one at a time into mixture until thoroughly combined.

Transfer flour mixture to a heat proof bowl. With a stand mixer or a wooden spoon, mix in eggs one at a time into mixture until thoroughly combined.

Step 8

Mixture should be very thick and stick to sides of the bowl.

Mixture should be very thick and stick to sides of the bowl.

Step 9

Spoon tablespoon sized balls onto a baking sheet lined with parchment paper. Bake in preheated over for 20-25 minutes. For mini creampuffs bake 15-20 minutes. For jumbo creampuffs, bake 25-30 minutes.

Spoon tablespoon sized balls onto a baking sheet lined with parchment paper. Bake in preheated over for 20-25 minutes. For mini creampuffs bake 15-20 minutes. For jumbo creampuffs, bake 25-30 minutes.

Step 10

While creampuff shells are baking, make whipped brie. Cut off brie rind and then slice into cubes. Whip cheese with a stand or hand mixer on high for 3 minutes.

While creampuff shells are baking, make whipped brie. Cut off brie rind and then slice into cubes. Whip cheese with a stand or hand mixer on high for 3 minutes.

Step 11

Add heavy whipping cream to mixture and whip on high for 5 minutes or until mixture is fluffy and doubled in volume. Transfer to piping bag and put aside in fridge.

Add heavy whipping cream to mixture and whip on high for 5 minutes or until mixture is fluffy and doubled in volume. Transfer to piping bag and put aside in fridge.

Step 12

Remove puffs from the oven and cool completely, about 15 minutes.

Remove puffs from the oven and cool completely, about 15 minutes.

Step 13

After shells have cooled, cut in half and pipe the cheese mixture along edge. Fill middle with peach mixture.

After shells have cooled, cut in half and pipe the cheese mixture along edge. Fill middle with peach mixture.

Step 14

Top powdered sugar and garnish with sage.

Top powdered sugar and garnish with sage.

Step 15

Enjoy!

Enjoy!

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About the Creator

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michimochi

Food lover & DIY-er instagram.com/michi_mochiii

Peach, Sage, & Whipped Brie Creampuffs

Peach, Sage, & Whipped Brie Creampuffs

By michimochi

A new take on peaches and cream! Tender peaches and the fluffy yet rich creamy Brie filling make this a decadent summer treat!

Prep Time

20 min

Cook Time

20 min

Wait Time

10 min

Ingredients

Makes 12

Instructions

Preheat oven to 425°F. Dice peaches into about 1/4 inch cubes. Julienne sage.

Step 1

Preheat oven to 425°F. Dice peaches into about 1/4 inch cubes. Julienne sage.

Melt 3 Tablespoons of butter in large pan over medium high heat and add brown sugar. Stir well and heat until mixture thickens.

Step 2

Melt 3 Tablespoons of butter in large pan over medium high heat and add brown sugar. Stir well and heat until mixture thickens.

Add diced peaches and stir well.

Step 3

Add diced peaches and stir well.

Add sage and reduce heat to low. Cook until peaches are softened and juice thickens.

Step 4

Add sage and reduce heat to low. Cook until peaches are softened and juice thickens.

In a medium sized non-stick pot combine the water and 1/2 cup of butter. Bring to a roiling boil.

Step 5

In a medium sized non-stick pot combine the water and 1/2 cup of butter. Bring to a roiling boil.

Turn off heat. Stir in flour and salt and mix until mixture forms a ball.

Step 6

Turn off heat. Stir in flour and salt and mix until mixture forms a ball.

Transfer flour mixture to a heat proof bowl. With a stand mixer or a wooden spoon, mix in eggs one at a time into mixture until thoroughly combined.

Step 7

Transfer flour mixture to a heat proof bowl. With a stand mixer or a wooden spoon, mix in eggs one at a time into mixture until thoroughly combined.

Mixture should be very thick and stick to sides of the bowl.

Step 8

Mixture should be very thick and stick to sides of the bowl.

Spoon tablespoon sized balls onto a baking sheet lined with parchment paper. Bake in preheated over for 20-25 minutes. For mini creampuffs bake 15-20 minutes. For jumbo creampuffs, bake 25-30 minutes.

Step 9

Spoon tablespoon sized balls onto a baking sheet lined with parchment paper. Bake in preheated over for 20-25 minutes. For mini creampuffs bake 15-20 minutes. For jumbo creampuffs, bake 25-30 minutes.

While creampuff shells are baking, make whipped brie. Cut off brie rind and then slice into cubes. Whip cheese with a stand or hand mixer on high for 3 minutes.

Step 10

While creampuff shells are baking, make whipped brie. Cut off brie rind and then slice into cubes. Whip cheese with a stand or hand mixer on high for 3 minutes.

Add heavy whipping cream to mixture and whip on high for 5 minutes or until mixture is fluffy and doubled in volume. Transfer to piping bag and put aside in fridge.

Step 11

Add heavy whipping cream to mixture and whip on high for 5 minutes or until mixture is fluffy and doubled in volume. Transfer to piping bag and put aside in fridge.

Remove puffs from the oven and cool completely, about 15 minutes.

Step 12

Remove puffs from the oven and cool completely, about 15 minutes.

After shells have cooled, cut in half and pipe the cheese mixture along edge. Fill middle with peach mixture.

Step 13

After shells have cooled, cut in half and pipe the cheese mixture along edge. Fill middle with peach mixture.

Top powdered sugar and garnish with sage.

Step 14

Top powdered sugar and garnish with sage.

Enjoy!

Step 15

Enjoy!

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