Peach Melba Choux Buns

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Peach Melba Choux Buns

Light. Fruity. Luscious.

These Peach Melba Choux Buns are the ultimate celebration of summer flavor. We start with a classic, crisp craquelin-topped choux pastry. Once baked, these golden puffs are sliced open and filled with a rich, silky vanilla diplomat cream. The experience is elevated with juicy, roasted fresh peaches and a vibrant, homemade raspberry coulis, creating the classic Peach Melba combination in a stunning individual pastry. They are elegant, impressive, and surprisingly manageable to make.

Ingredients

For the Craquelin (Crunchy Top):

  • 1/2 cup (60g) all-purpose flour

  • 1/2 cup (60g) light brown sugar, packed

  • 1/2 cup (110g) unsalted butter, softened

  • A pinch of salt

For the Choux Pastry (Pâte à Choux):

  • 1/2 cup (125ml) whole milk

  • 1/2 cup (125ml) water

  • 1/2 cup (115g) unsalted butter, cubed

  • 1 tablespoon granulated sugar

  • 1/2 teaspoon salt

  • 1 cup (130g) all-purpose flour

  • 4-5 large eggs, at room temperature

For the Roasted Peaches:

  • 2 ripe peaches, pitted and diced

  • 1 tablespoon granulated sugar

  • 1/2 teaspoon vanilla extract

For the Raspberry Coulis:

  • 1 cup (125g) fresh raspberries

  • 2 tablespoons granulated sugar

  • 1 teaspoon fresh lemon juice

For the Vanilla Diplomat Cream:

  • 1 cup (250ml) whole milk

  • 1 vanilla bean, split and

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