Peach & Cream Puffs

Ingredients

	12 ready baked eclairs
	500ml cream, whipped with 1 Tbsp icing sugar
	1/4 cup Prenzel Peach Schnapps
	3 tins peach slices (440ml each), drained
	Icing sugar, to serve

Method

Drain peaches well.

Drizzle with schnapps then cover and leave in the fridge for at least 2 hours.

Split eclairs and fill each with approximately 2 Tbsp of whipped cream.

Place 2-3 peach slices on the cream, then replace the éclair top.

Dust with icing sugar and serve.