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1
Preheat oven to 400u00b0. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Transfer dough to a large bowl; let stand 5 minutes.
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2
Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.
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3
Cut a 1/2-in. hole in tip of a pastry bag. Transfer dough to bag; pipe sixteen 2-in. mounds 3 in. apart onto parchment-lined
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4
.
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5
Bake on a lower oven rack 25-30 minutes or until puffed, very firm and golden brown. Pierce side of each puff with tip of a knife to allow steam to escape. Cool completely on wire racks.
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6
Meanwhile, in a large saucepan, combine filling ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture is slightly thickened and peaches are tender. Cool completely.
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7
In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, peach schnapps; beat until soft peaks form.
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8
Cut top third off each cream puff. Pull out and discard soft dough from inside tops and bottoms.
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9
To serve, spoon 2 tablespoons whipped cream into each bottom; top with 2 tablespoons filling and 2 tablespoons additional whipped cream. Replace tops. Dust with additional confectioners' sugar.
