Name: Stephanie Vecchio’s Cream-Filled Peach Cookies
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 18 serving(s)
Ingredients: 4 eggs; 1 cup (250 ml) sugar; Grated zest of 1 orange; 3/4 cup + 2 tablespoons (210 ml) canola oil; 3 2/3 cups (900 ml) flour, approximately; 4 teaspoons (20 ml) baking powder; 3 egg yolks; 3 tablespoons (45 ml) sugar; 3 tablespoons (45 ml) flour; 1 1/2 cups (375 ml) milk, hot; Lemon extract, to taste; 1/2 cup (125 ml) water; 1 tablespoon (15 ml) sugar; 1/2 teaspoon (2.5 ml) red food coloring, approximately; 1 drop of blue food coloring; Additionnal sugar

Preparation

Cookies
- Preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
- In a bowl, with an electric mixer, beat the eggs, sugar and zest. Add the oil while whisking.
- In a bowl, combine the flour and baking powder. Stir in the previous mixture and beat until the dough is no longer sticky and is easy to handle.
- Shape into small balls and place on the baking sheet. Bake for about 10 minutes. Once the cookies have cooled, with a small spoon, dig a small hole in the underside to add the pastry cream.
Pastry Cream
- In a saucepan, beat the egg yolks and sugar. Add the flour and blend well. Gradually add the hot milk while whisking. Cook over low heat, stirring constantly, until it thickens. Add the lemon extract.
- Spoon the pastry cream in two hollowed cookies, then assemble to form a peach.
Decoration
- In a small bowl, combine the water, sugar and food coloring. Quickly dip a cookie, then roll in sugar. Allow to dry for about 15 minutes. Here, a peach is ready!

Stephanie Vecchio’s Cream-Filled Peach Cookies

Categories

Ingredients

Cookies

Pastry Cream

Decoration

Preparation

Cookies

Pastry Cream

Decoration

Personal Note