Best 3 Pesche Con Crema Peaches With Cream Recipes

PEACH COOKIES

Steps:

• Mix together, 4 eggs, 250 grams sugar and 2 tsp vanilla sugar until combined.
• Add 250 ml oil, stir to combine. Add 4 Tbsp flour & 2 tsp baking powder. Mix thoroughly to combine. Let sit for 1 hour.
• Meanwhile, line a baking sheet with parchment paper. Set aside.
• After 1 hour, add 500 grams flour (about 4 cups) into the runny dough we prepared earlier and mix thoroughly.
• Take about a tablespoon of dough, roll it into a ball and set onto parchment paper, about 1-2 inches apart. You can oil or water the hands to help with the dough sticking.
• Bake for 15-20 minutes in a pre-heated oven, at 350F. Cookies should remain white.
• Allow to cool on a cooling rack. Bake the rest of the cookies in the same manner.
• With a melon baller, remove the center of each cookie, to make room for the filling.
• With a mixer fitted with a whip attachment, whip 8 oz butter until white and fluffy, about 2-3 minutes. Make sure to scrape the bottom of the bowl throughout the process.
• Add 1 can condensed milk & 1 tsp vanilla extract and whip again, until well combined, about 1 minute.
• Fill a ziplock bag with the filling & snip the end.
• Fill each half of the cookies with the filling, slightly overfilling, to allow for the two halves to stick together.
• Put sprinkling sugar into a bowl.
• Fill 2 bowls or cups with 1 cup of water each. Add red food coloring to one cup, and yellow/peach/orange food coloring to the other. Stir, to make sure the food coloring dissolves.
• Quickly dip each cookie, into the yellow 'cup' and then only half of the cookie into the red cup, to make them resemble a peach.
• Roll in the sprinkling sugar. Place on the tray.
• Allow to sit at room temperature for a couple of hours. This will allow for the moisture to redistribute evenly throughout the cookie, while allowing the outside to dry. Do not leave in a closed container, or the cookies will become soggy.
• Right before you serve the cookies, insert the hearts of mint, to make them look like real leaves from peach trees.

PESCHE CON CREMA (PEACHES WITH CREAM)

Steps:

• Make the pastry cream: In a large heavy-bottomed saucepan, bring milk and lemon zest to a simmer over medium heat. Meanwhile, in a large bowl, whisk together egg yolks and sugar until thick and pale yellow; add flour and whisk until well combined.
• Remove lemon zest from milk and discard; slowly whisk hot milk into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring constantly, until cream thickens and begins to boil.
• Transfer pastry cream to a large bowl; cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Let cool completely.
• Make the dough: In a large bowl, whisk together flour and baking powder. Whisk eggs in another large bowl. Add sugar and whisk to combine. Whisk in milk, butter, and lemon zest until smooth. Gradually add flour mixture, mixing with a fork, until dough is smooth and stiff. Let dough rest for 5 minutes.
• Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats; set aside.
• Using a lightly mounded tablespoon of dough, roll the dough firmly between your palms to make a smooth round ball, about the size of a walnut. Repeat process, taking care to make sure all the balls are fairly uniform in size. Place balls on prepared baking sheets spacing about 1 inch apart; you should be able to fit 24 balls on each baking sheet. Flatten tops slightly with your fingertips.
• Transfer to oven and bake until bottoms are lightly browned, about 15 minutes; tops will remain pale. Transfer to a rack and let cool slightly.
• Assemble the peaches: While the cookies are still warm, use a small, sharp knife to cut a circle about the size of a quarter on the bottom (flat) side of each cookie, taking care not to crack the edges. Use the tip of the knife to scrape out enough crumbs to make hollow and hold about 1 teaspoon pastry cream. Set cookies aside.
• Place rum or maraschino liqueur and schnapps in a small bowl. Add enough red and yellow food coloring to create your desired shade of peach; set aside. Fill a shallow bowl with sugar; set aside.
• Fill each hollowed-out cookie with 1 teaspoon filling. Sandwich two cookies together so that the filling comes just to the edge, taking care not to crack or break. Using a pastry brush, brush "peach" with colored liquor and roll in sugar to coat. Transfer to a large airtight container and repeat process with remaining cookies, liqueur, and sugar. Cover container and transfer to refrigerator; let chill overnight.
• Just before serving, pierce each "peach" with a toothpick where the two cookies come together and insert the stem of a peach leaf. Alternatively, you can garnish cookies with decorative or chocolate leaves.

PEACHES AND CREAM, LITERALLY

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.