Choux pastry pieces with plum compote

Name: Choux pastry pieces with plum compote
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 60 g Butter or margarine; 7-10 Tbsp Salt; 150 g Flour; 4-5 Eggs (size M); 500 g Plums; 150 g Sugar; 6 sheets white gelatine; 2 (150 g each) Mug of whole milk yoghurt; 1-2 TABLESPOONS Lemon juice; 250 g Whipped cream

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

60 g Butter or margarine
7-10 Tbsp Salt
150 g Flour
4-5 Eggs (size M)
500 g Plums
150 g Sugar
6 sheets white gelatine
2 (150 g each) Mug of whole milk yoghurt
1-2 TABLESPOONS Lemon juice
250 g Whipped cream

Directions

1
Boil 1/4 litre of water, fat and salt. Add the flour at once and stir until the dough comes off the bottom of the pot as a lump. Pour the dough into a bowl. Stir in 1 egg immediately, the remaining eggs one after the other.
2
Chill the dough. For the filling, wash the plums, halve, stone and cut into slices. Sprinkle with 100 g sugar and leave to stand for about 30 minutes. Pour the choux pastry into a piping bag with a large star-shaped spout.
3
Spray 12 rectangles (approx. 4 x 6 cm) onto a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes. Immediately after baking, cut through horizontally once and let cool down.
4
Steam the plums for about 5 minutes, remove with a skimmer. Let the stock boil down thickly and add the plums again. Soak gelatine in cold water. Mix yoghurt, sugar and lemon juice.
5
Dissolve gelatine at low heat, stir into the yoghurt and chill. Whip the cream until stiff as soon as the yoghurt begins to gel. Pour the yoghurt cream into a piping bag with a large star-shaped spout and squirt onto the lower halves of the dough, spread the compote on top.
6
Place the pastry lid on top and dust with icing sugar.