Name: Peaches 'n' Cream Eclairs with Bourbon Caramel Sauce
Cook time: 50 minutes
Total time: 1 1/2 hours
Yield: Make 8 servings
Ingredients: 6 tablespoons unsalted butter; 3/4 cup water; 1/4 teaspoon salt; 3/4 cup all-purpose flour; 3 large eggs; 1 cup sugar; 1/2 cup water; 1/8 teaspoon salt; 1/2 stick unsalted butter, cut into 4 pieces; 2 tablespoons bourbon or dark rum; 1 pound firm-ripe peaches or nectarines; 2 tablespoons sugar, divided; 1 1/4 cups chilled heavy cream; 1 teaspoon bourbon or dark rum; Equipment: a large pastry bag fitted with a 3/4-inch plain tip

Peaches 'n' Cream Eclairs with Bourbon Caramel SauceRomulo Yanes

Bourbon lends depth to the sauce and extra sweetness to the cream filling, but this dessert is fantastic even without it.

Cooks' note:

éclairs can be baked (but not glazed or filled) 1 day ahead and kept, once cooled, in an airtight container at room temperature. Recrisp on a baking sheet in a 375°F oven, about 5 minutes, then cool before glazing with caramel.

Recipe notes

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