Plum choux crowns with rose cream – Food & Home Magazine
Made with a fluffy choux pastry and perfectly paired with plums and rose cream, you cannot go wrong when you serve this recipe at your next dinner party!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- <h3>Choux pastry</h3>
- 60ml (¼ cup) full-cream milk
- 60ml (¼ cup) water
- 50g butter, cubed
- a pinch of salt
- 2,5ml (½ tsp) castor sugar
- 75g cake flour
- 2 eggs
- 1 egg yolk mixed with 15ml (1 tbsp)
- milk, for egg wash
- 30g flaked almonds
- <h3>Plums</h3>
- 80g castor sugar
- 100g butter
- 30ml (2 tbsp) lemon juice
- 30ml (2 tbsp) water
- 4 ripe medium plums
- <h3>Rose cream</h3>
- 125ml (½ cup) mascarpone
- 15ml (1 tbsp) rose water
- 125ml (½ cup) double thick cream, whipped
- 30ml (2 tbsp) icing sugar, to serve
- fresh or crystallised rose petals, to serve
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