Fruit Baluchons (Peach Bundles)

Last night we were invited over to our friends house for dinner. I decided to make a dessert to take along. I had been thinking of fresh Summer peaches and wanted to use them in some way. I stumbled upon this pastry and wanted to give it a try. It was so delicious! The best part was the crème pâtissière, which is just a fancy French word for pastry crème or custard. A combination of flaky puff pastry, creamy custard, juicy peaches and cinnamon-sugar on top, makes for a decadent dessert. We served with vanilla ice cream. Both adults and kids alike adored the bundled sweetness. I also enjoyed a left over pastry with my morning coffee, today. What a treat! I wanted to share the recipe because it’s just that good. Yumminess pictured below.



Fruit Baluchons

Recipe Courtesy of Le Rêve Patisserie & Café
Adapted from Savoring Time in the Kitchen

Makes 8 servings

Crème pâtissière -
1 cup whole milk
1 tablespoon vanilla extract
¼ cup sugar
5 tablespoons cornstarch
3 large egg yolks
1 tablespoon butter

Place milk in medium saucepan over medium heat, add vanilla extract. Bring to a boil.

Meanwhile, in separate bowl, beat together sugar, cornstarch and egg yolks until mixture turns pale yellow. Gradually pour milk into egg yolk mixture while whisking constantly. Return mixture to medium heat and whisk continually until mixture thickens and just comes to a boil being careful not to let it get too thick. Remove from heat, and whisk in butter. Pour cream into a bowl, and place plastic wrap directly over the cream. This will prevent a skin from forming while the cream cools. Place in refrigerator to cool.

Preheat oven to 400 degrees.

1 package (2 sheets) puff pastry, thawed
Peaches, pits removed, cut into wedges
1 egg yolk
2 tablespoons milk
4 tablespoon sugar mixed with 1 tablespoon ground cinnamon

Using cold puff pastry, cut each sheet into four (4½-inch) squares, 1/8 inch thick. In center of each square, place 2 to 3 tablespoons chilled pastry cream and about ¼ cup of peaches. Bring the four corners into the middle and gently press together (no need to seal tightly). Refrigerate at least 10 minutes.

Remove from refrigerator and brush with egg wash made of 1 yolk mixed with the 2 tablespoons milk. Sprinkle baluchons with cinnamon-sugar and bake in preheated oven 15 to 20 minutes, or until golden brown. Enjoy!