Blue Sky Cream Puffs with Peach Mousse

Blue Sky Cream Puffs with Peach Mousse

Cream Puffs: 
1/2 cup water 
1/4 cup butter 
1/2 cup flour 
2 eggs 

Preheat oven to 400 degrees 
Over medium high heat, stir water and butter together until butter is melted. Add flour all at once, stirring until mixture leaves sides of pan and forms a ball. Remove from heat and transfer to another bowl. Add eggs, one at a time, beating well after each addition. Drop 6 mounds of dough onto greased cookie sheet. Bake until browned, 25 to 30 minutes. Remove from oven and pierce each puff in several places to allow the steam to escape. Let cool 

Palisade Peach Sauce 
3 cups sliced High Country Orchards fresh peaches 
1 T orange juice concentrate 
1/4 cup GW Sugar 
1 Tbsp honey 
Simmer all uncovered, in a saucepan until tender 10 to 15 minutes. Cool and refrigerate. 

Peach Mousse: 
1&1/4 Cup whipping cream 
2 cups High Country Orchards Palisade peaches pureed to make 1/4 cup 
3 Tbsp High Country Orchards Palisade Peach Preserves 
1 tsp vanilla 

Whip cream until nearly stiff. Add pureed peaches, jam and vanilla and continue beating until stiff. Refrigerate until ready to assemble. Cut tops off cream puffs. Put a bit of peach sauce in bottoms, fill with mousse mixture and top with more sauce. Place the tops of the puffs back on and serve. Makes 6 cream puffs