Thursday, September 24, 2009

Fruit Baluchons


Another recipe clipped from our local newspaper - waiting on my desk until I found the perfect fruit to use. Today, in the grocery store, there they were - fresh peaches just in from Idaho. I love Washington peaches but these must be the next best thing (Please don't hate me, my Georgia peach friends)! The recipe is from a charming new French cafe and patisserie in town they we enjoy, called Le Rêve (The Dream). I love that name!

The Idaho peaches were so sweet and good! It was all I could do to save enough slices for the recipe. This will make a wonderful weekend breakfast treat also!


The crème pâtissière is placed first on a square of thawed puff pastry followed by slices of fresh fruit.

All bundled up, brushed with egg and milk, sprinkled with cinnamon sugar and into the oven they go.



The crème pâtissière was such a delightful surprise. These will be great for breakfast tomorrow!

Fruit Baluchons
Recipe Courtesy of Le Rêve Patisserie & Café
Makes 8 servings
Printable Recipe

Crème pâtissière (see recipe) or vanilla pudding made per box instructions
1 package (2 sheets) puff pastry, thawed
Stone fruit (plums, peaches, apricots), pits removed, and fruit cut into wedges
1 egg yolk
2 tablespoons milk or whipping cream
4 tablespoon sugar mixed with 1 tablespoon ground cinnamon

Preheat oven to 400 degrees.

Make pastry cream and chill.

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 plums or other seasonal fruit. 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 or cream. Sprinkle baluchons with cinnamon-sugar and bake in preheated oven 15 to 20 minutes, or until golden brown. Serve warm with ice cream, or use as breakfast pastry the next morning.

Crème pâtissière (I would highly recommend using this recipe instead of vanilla pudding – it’s wonderful!)

1 cup whole milk
1 vanilla bean (or 1 tablespoon extract)
¼ cup sugar
5 tablespoons cornstarch
3 large egg yolks
1 tablespoon butter

Place milk in medium saucepan over medium heat. Split and scrape the vanilla bean, and add bean to pan along with scrapings. Bring to a boil.

Meanwhile, in separate bowl, beat together sugar, cornstarch and yolks until mixture turns pale yellow. Gradually pour milk into 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. Remove vanilla bean. 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.

Note: These freeze well, so you can make them when fruit is at the peak of its season and enjoy them in the middle of winter.

29 comments:

  1. You read my mind. I was going to ask if they would freeze well. I will file this one away.

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  2. Yum...these look and sound so good...perfect for my sweet tooth this weekend...I may use apples though....

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  3. Such a pretty pastry and shaped so well! Love peaches but my favorite are the peaches grown in Michigan.

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  4. Susan, those look delicious! And not too difficult to make. Wish I had seen these while my Mom as visiting. I'll save the recipe to make for her next visit. Diets go out the window when she is visiting.

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  5. Susan, those look so good, you ought to open a bakery :) Put them in a white box tied with string, no one would think otherwise!

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  6. Greetings Susan~ I'm finally back from my summer long blogcation.

    As summer comes to a close...there's one thought that can cheer me up and it's the anticipation of Fall and all the recipes I get to create. I love our Washington peaches! I've made my favorite creme cheese pie on a shortbread crust. Topped with fresh peaches from farmers market.
    This year we mixed a dollop of huckleberry compote with the peaches.
    I do want to try your recipe with some of the Wa peaches too. I would imagine the Crème pâtissière would enhance the experience.


    I've enjoyed catching up. Please stop by...I look forward to the return of your company.
    Sweet wishes,
    Sara

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  7. What a beautiful dessert. THANKS!!! for the recipe. Geri

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  8. In Belgium we make this with apples too.It is indeed delishous and with good peached that are full of flavour this must indeed be very good to eat. In fact apricots or raspberry or even rubarb and plums should indeed work very well too.

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  9. Susan.. tes baluchons sont beaux! Et délicieux..j'en suis certaine~

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  10. Beautiful dessert, Susan ... I've had something similar but have never heard them called baluchons. The recipe sounds easy enough and I can imagine how wonderful one would taste right out of the oven.

    I never thought of peaches coming from Idaho ... just potatoes. :) Missouri grows some delicious peaches and we get a lot of ours from Arkansas and Georgia too.

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  11. Your peach baluchons are fantastic! I love your careful instructions and doubt mine would make it past the table into the freezer. Yum!

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  12. I think I'm in love. Your photo stole my heart and took me to a cafe in France. This is a really lovely pastry. Thanks so much for sharing it with us. I hope you are having a wonderful day.

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  13. Oh my, I love this recipe. Isn't puff pastry wonderful? I just happen to have some in the freezer along with a bag of peaches from the market. Its an added bonus that they freeze well. Can't wait to try this.

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  14. I'm a Seattle girl living in Idaho, so I agree you can't go wrong with peaches from either state! Those look awesome!

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  15. These look wonderful! BTW, we lived in WA for a few years and there is nothing better than a Yakima Peach :)

    Blessings!

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  16. I think I will need to try these. You made it look so easy!

    Carol

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  17. I still have some peaches on my tree so next week I'll be making these. Thanks for the recipe and idea. Our peaches from Utah are devine. I was in ID last weekend and made a peach tart with ID peaches but ours are even better:)

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  18. Lovely! These look delicious. I would love to sit down to enjoy one right now! Yum.

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  19. They look wonderful! What a treat...

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  20. Susan, these really do look good. Peaches are one of my favorite treats and I need to pay more attention to where they are coming from. Will definitely be trying this one.

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  21. these look so great! I just made similar little pockets filled with apples -- yummy.

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  22. They looks and sound delish Susan. I find that the peaches here ARE very good. My favorite though are the nectarines. YUM!

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  23. Beyond delicious. My dd and I just canned 24+ quarts of peaches, so I can tell I MUST make this one.

    Came by way of La Table de Nana....

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  24. Your baluchons look delicious! Great way to use overripe (or close to) fruits :)

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  25. This is definitely going in my recipe file - what a great breakfast..I can just picture a nice mimosa along side!!
    Beautiful post...

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  26. hello susan, these peach baluchons looks scrumptious will must try. I love to work with danishpastry.
    I have seen these great photoes on bigoven.com site in sgrishka's photoes is that your account.
    I like your site and now following you.

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  27. Se ve exquisito!!! creo que la pasta es hojaldre? es que no me lo traduce bien el traductor de google. Me gusta mucho tu blog. Saludos desde España

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    1. Thank you, Sofia! Yes, puff pastry (si, hojaldre). Gracias!

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