Tipsy Marmalade and Peach Cream Puffs

INGREDIENTS
1 Sheet of puff pastry cut into 6 equal squares
2 Cups heavy whipping cream
½ Cup Powdered sugar
1 oz Orange liquor
1 oz Peach schnapps
1 Tsp Vanilla extract
2 Tbsp CBB’s Old Fashioned Marmalade
3 Peaches sliced and pit removed
Mint for garnish

DIRECTIONS
Heat oven to 350 degrees F. Line a baking pan with parchment paper. Space out 6 equal squares of the puff pastry onto the pan. Bake for 10 – 12 minutes. Puffs should rise fully, and you should see layers on the sides of the puffs. Let them cool completely. While puffs are cooling, take a mixing bowl and add heavy cream, orange liquor, peach schnapps, marmalade and vanilla extract. Take a hand mixer and whip into a nice and thick whipped cream. Next, take your peaches and remove the pits. Slice them thinly. Now you can assemble your puff stacks. Take your puffs and remove the top layer but be careful because they are fragile. On the bottom layer, put a nice dollop of the boozy whipped cream. Add a layer of peach slices then a smaller dollop of cream on top. Place the top layer of puff pastry on top. Top with another small dollop of the cream and garnish with a peach slice and sprig of mint.

Share this post


Leave a comment