Peach and Saffron Éclairs with White Chocolate Glaze

Peach and Saffron Éclairs with White Chocolate Glaze. This recipe brings together light and airy choux pastry, a luscious peach-saffron pastry cream, and a silky white chocolate glaze for an elegant dessert that’s both visually stunning and deliciously satisfying. The floral saffron notes balance beautifully with the natural sweetness of peaches, creating an unforgettable treat perfect for any special occasion.

Recipe Details

Ingredients

For the Choux Pastry:

• 1/2 cup (120ml) water
• 1/2 cup (120ml) whole milk
• 1/2 cup (113g) unsalted butter
• 1/4 tsp salt
• 1 tbsp granulated sugar
• 1 cup (125g) all-purpose flour
• 4 large eggs

For the Peach and Saffron Pastry Cream:

• 1 1/2 cups (360ml) whole milk
• 1/4 tsp saffron threads
• 1/2 cup (100g) granulated sugar
• 3 large egg yolks
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 cup (120g) peach puree (from fresh or canned peaches)
• 2 tbsp unsalted butter

For the White Chocolate Glaze:

• 6 oz (170g) white chocolate, chopped
• 1/4 cup (60ml) heavy cream
• 1/2 tsp vanilla extract

Instructions

Step 1: Make the Choux Pastry

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a saucepan over medium heat, combine water, milk, butter, salt, and sugar. Bring to a boil.
3. Reduce heat to low and add the flour, stirring vigorously until a dough forms and pulls away from the sides of the pan.
4. Remove from heat and let cool for 5 minutes.
5. Beat in eggs, one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
6. Transfer dough to a piping bag fitted with a large round tip and pipe 4-inch-long strips onto the baking sheet.
7. Bake for 35-40 minutes until golden brown and crisp. Let cool completely.

Step 2: Prepare the Peach and Saffron Pastry Cream

1. In a small saucepan, heat the milk and saffron over medium heat until it just begins to simmer. Remove from heat and let steep for 10 minutes.
2. In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
3. Gradually whisk the warm saffron-infused milk into the egg mixture.
4. Return to saucepan and cook over medium heat, whisking constantly until the mixture thickens.
5. Stir in vanilla extract, peach puree, and butter. Let cool completely before transferring to a piping bag.

Step 3: Make the White Chocolate Glaze

1. Heat heavy cream in a small saucepan until it begins to simmer.
2. Pour over the chopped white chocolate and let sit for 2 minutes.
3. Stir until smooth, then mix in vanilla extract.

Step 4: Assemble the Éclairs

1. Slice the cooled éclairs in half lengthwise.
2. Pipe the peach and saffron pastry cream into the bottom half of each éclair.
3. Replace the top half and drizzle with white chocolate glaze.
4. Let set for 10 minutes before serving. Enjoy!

Conclusion

These Peach and Saffron Éclairs with White Chocolate Glaze bring a gourmet twist to a classic French dessert. The balance of sweet peaches, floral saffron, and creamy white chocolate makes them an irresistible treat. Whether you’re impressing guests or treating yourself, these éclairs are worth every step!

Give this recipe a try and let us know how it turned out in the comments! Don’t forget to share your creations on social media and tag us. Want more delicious recipes? Subscribe for more culinary delights!

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FAQs

1. How to make Peach and Saffron Éclairs ahead of time?

You can prepare the choux pastry and pastry cream a day in advance. Store éclairs in an airtight container and fill them just before serving for the best texture.

2. Can I substitute saffron in this recipe?

Yes! If you don’t have saffron, you can use a pinch of turmeric for color or simply omit it. The éclairs will still taste delicious with just the peach flavor.

3. What is the best way to store éclairs?

Keep filled éclairs refrigerated in an airtight container for up to 2 days. However, they are best enjoyed fresh!

4. Can I use frozen peaches for the pastry cream?

Yes! Just thaw and puree the frozen peaches, then strain to remove excess liquid before using in the recipe.

5. Why did my éclairs turn out flat?

Make sure to bake them long enough (until fully golden brown) and avoid opening the oven door too early, which can cause them to collapse.