Choux with Almond Cream and Roasted Plum Sauce

How to prepare choux with almond cream and roasted plum sauce

1. Prepare the almond cream just as you would prepare vanilla pastry cream. The difference is that instead of milk, you use coconut milk. When the cream has cooled a bit, add the butter.
2. Lightly toast the almonds in the oven. Using a food processor, turn them into almond butter. I also added the lemon zest to the processor when making the butter. Mix the almond butter into the cream above. Cover the cream with plastic wrap and refrigerate until needed.
3. Plum sauce: remove the pits and slice the plums. Add the sugar and cinnamon and mix well. Put them in a baking pan and bake at 200°C for 15 minutes. Stir once during this time.
4. Remove the plums from the oven and put the entire contents of the pan (including the juice released by the plums) into a food processor and blend until smooth. Keep until needed.
5. Choux: put the milk with water, butter and salt over low heat until it starts to boil. Add the sugar and remove from heat.
6. Add all the flour at once and stir quickly until it pulls away from the pot. Let it cool completely.
8. Add the eggs one at a time, mixing well after each. Put the dough in a piping bag with a simple, small round tip (4 mm).
9. On the baking tray lined with parchment paper, trace circles of about 8.5 cm (I used a large glass as a guide). Pipe the dough from the piping bag on the traced lines (this is the outer circle). Then trace two more circles inside this one (see photo 1 - this is the base). Then trace two circles on top of the 3 circles (see photo 2). Trace one more circle on top of the two (see photo 3).
10. Sprinkle shredded coconut or almond flakes on the formed crowns.
11. Bake the choux at 200°C for 10 minutes, then at 180°C for 15-20 minutes (without opening the oven).
12. Let the choux cool completely. Then cut them in half. Fill with almond cream and dust with vanilla powdered sugar.
14. Put plum sauce on plates, and place a crown on top of each.

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