Ingredients

6 tablespoons unsalted butter

3/4 cup water

1/4 teaspoon salt

3/4 cup all-purpose flour

3 large eggs

For caramel sauce

• 1 cup sugar
• 1/2 cup water
• 1/8 teaspoon salt
• 1/2 stick unsalted butter, cut into 4 pieces
• 2 tablespoons bourbon or dark rum

For peaches-and-cream filling

• 1 pound firm-ripe peaches or nectarines
• 2 tablespoons sugar, divided
• 1 1/4 cups chilled heavy cream
• 1 teaspoon bourbon or dark rum

• Equipment: a large pastry bag fitted with a 3/4-inch plain tip

Description

Bourbon Lends Depth To The Sauce And Extra Sweetness To The Cream Filling, But This Dessert Is Fantastic Even Without It.

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