Carol’S Almond Peach Puffs

1. 1

   Melt butter in boiling water. Add flour and salt all at once; stir vigorously. Cook, stirring constantly, until mixture forms a mass that doesn't separate. Remove from heat and coot 10 minutes. Add eggs, one at a time, beating hard after each addition, until the mixture is smooth. Using a pastry bag or cookie press with a large tip, form puffs about 1 1/2 inches in diameter on greased or parchment-lined sheet. Bake at 425 degrees for 30 minutes, then reduce heat to 325 and bake 15 minutes more. They should be dry and dark golden in color when done. Cool completely. Makes about 1 dozen puffs.

2. 2

   Finely chop the peaches. Combine peaches, sugar, lemon juice, and almond extract in a small bowl. Whip cream until stiff peaks form, then fold in peach mixture. Chill until ready to fill puffs.

3. 3

   Spread almonds on a cookie sheet and bake in a 325 degree oven for 5 minutes or until light brown. In a large skillet over medium heat, cook and stir sugar until melted and golden brown. Quickly stir in almonds and spread on a cookie sheet to cool. When completely coot, chop up with a large knife into small pieces. Store in a tightly covered container at room temperature until ready to use.

4. 4

   Stir together the 10X sugar and cream until of a spreadable consistency.

5. 5

   Slit cooled puffs open horizontally 2/3's of the way around. Fill completely with peach filling, using a spoon or a pastry bag. Spread icing on top and immediately sprinkle almond crunch on top. Freeze 2 hours or more.

* Per serving · 4 servings · Values may vary.

No additional tips available.