Whip 300ml of cream with about a teaspoon
of vanilla paste with seeds and about a 1/3 of a cup of icing sugar.
Adapted from Joy Of Baking
½ C water
55g butter (cubed)
½ C flour
2 large eggs
Preheat oven to 200 degrees Celsius. Place water and butter in a saucepan over a
high heat and bring to a rolling boil. Remove saucepan from the heat and add flour, beating with a wooden spoon
until the mixture comes together and comes away from the sides of the pot. Allow to cool to room temperature.Add one egg at a time beating well between
each addition until mixture comes together. Pipe profiterole shapes on to lined baking sheets and place in
oven. After 15 minutes reduce oven
temperature to 180 degrees Celsius and bake for another 30-40 minutes or until
puffs are browned and dry. Remove from
oven and cool on a wire rack.
Fold 3 Tablespoons of peach jam into 2 cups
of chantilly cream. Pipe peaches and
cream mixture into cooled choux buns.
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