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Spiced Peach Puffs

 Spiced Peach Puffs
We always made cream puffs for special occasions when I was growing up in a family of seven. My favorite filling, then and now, is whipped cream and nutmeg-spiced peaches. —Agnes Ward, Stratford, Ontario
36 ServingsPrep: 70 min. Bake: 25 min. + cooling


  • 1 cup water
  • 1/2 cup butter, cubed
  • 1 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups chopped peeled fresh or frozen peaches, thawed
  • Additional confectioners' sugar


  • In a large saucepan, bring the water, butter, nutmeg and salt to a
  • boil. Add flour all at once and stir until a smooth ball forms.
  • Remove from the heat; let stand for 5 minutes. Add eggs, one at a
  • time, beating well after each addition. Continue beating until
  • mixture is smooth and shiny.
  • Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake
  • at 400° for 25-30 minutes or until golden brown. Remove to a
  • wire rack. Immediately split puffs open; remove tops and set aside.
  • Discard soft dough from inside. Cool puffs.
  • For filling, in a large bowl, beat cream until it begins to thicken.
  • Add confectioners' sugar and vanilla; beat until stiff peaks form.
  • Just before serving, fill puffs with whipped cream and peaches. Dust

2 of 2

Spiced Peach Puffs (continued)

Directions (continued)

  • with additional confectioners' sugar. Yield: 3 dozen.
Nutritional Facts: 1 cream puff equals 99 calories, 8 g fat (5 g saturated fat), 48 mg cholesterol, 39 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.