Caramelised Peach and Custard Puffs

Cook time:  30 mins

2 sheets of ready-rolled puff pastry and 1 egg, separated; 600ml (1 pt) ready-made custard, made with cream.

For the caramelised peaches:
8 peeled and sliced peaches; 40g (1 ½ oz) butter; 125g (4oz) brown sugar; 60ml (2 fl oz) water with 1 tbsp Grand Marnier or other orange-based liqueur.  To serve:  icing sugar.


  • Cut out 8 peach (or heart) shapes, 4 from each sheet of pastry.  Brush 4 with egg white and place on a greased baking tray.  Cover each peach shape with an unbrushed pastry piece and cut a trellis pattern on the top.  Bake for 12 minutes at 200oC/400oF/Gas 6, until crisp.  Split each pastry in two and return to the oven for a minute or two, then cool on a wire rack.
  • Meanwhile, heat the butter, add the peach slices and cook, stirring occasionally, for 5 minutes.  Remove peaches then add the sugar, water and liqueur; stir until the sugar has dissolved.  Return the peaches and simmer for 5 more minutes.
  • To serve:  fill the pastry bases with custard, cover with peaches and top with pastry lid.  Dust with icing sugar.

Leave a Reply