Deanna’s Dream Peach Puffs – 1995 Grand Prize Winner, Deanna Gerber

Cream Puffs:
1 cup water
3/4 cup butter
1 cup flour
4 eggs

Custard Filling:
1/2 cup sugar
1/3 tsp salt
2 tablespoons corn starch
3/4 tablespoons flour
2 1/4 cups milk
2 egg yolks
1 teaspoon vanilla
5 fresh peaches sliced, peeled
powdered sugar, to taste

Preheat oven to 400 degrees. In a sauce pan, heat water and butter to boil; with a wooden spoon, add flour all at once. Over low heat, stir until mixture leaves sides of pan. Remove from heat. Add eggs and beat until mixture is smooth. Drop by teaspoons onto cookie sheet to make 10 mounds. Bake until brown, 40-45 minutes. Allow to cool before filling.

Mix together sugar, salt, cornstarch, flour and milk. Cook over moderate heat, stirring frequently until mixture thickens and boils. Remove from heat. Beat two egg yolks in a bowl and gradually add to mixture with medal whip. Boil 1 minute. Blend in vanilla and cool mixture. Cut off tops of puffs. Arrange fresh peach slices inside shells. Spoon cooled mixture into puffs. Garnish with fresh peach slices and powdered sugar.