Choux pastry with almond cream and summer plums

Ingredients

Directions

1. 1

   For the choux pastry, boil 75 ml water, milk, butter, salt and 1 teaspoon sugar. When the butter has melted, add flour and stir vigorously with a spoon. Heat while stirring until a white layer forms on the bottom of the pot and the dough comes off the rim as a dumpling. Pour the dough into a bowl. Stir in 1 egg immediately. Leave to cool for about 10 minutes.

2. 2

   Stir 3 eggs into the dough one after the other. Line 2 baking trays with baking paper. Draw 1 circle (26 cm Ø) on each with a pencil, turn the baking paper over. Put half of the dough into a piping bag with a perforated spout and squirt into the marked circles from the outside to the inside. Bake in the preheated oven one after the other (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes. Take out and let cool down. Process the remaining dough in the same way. Wash, halve, stone and cut plums into pieces. Crumble Amarettini. Whip the cream until stiff, adding cream firmer, 3 tsp. sugar and vanillin sugar.

3. 3

   Process the remaining dough in the same way. Wash, halve, stone and cut plums into pieces. Crumble Amarettini. Whip the cream until stiff, adding cream firmer, 3 tsp. sugar and vanillin sugar. Stir in amaretto and crumbled amarettini one after the other. Carefully fold plums into the cream and place on a choux pastry base. Smooth the surface of the cream. Add a second cake base. Dust with icing sugar and serve immediately. Tip: Best cut with an electric knife

4. 4

   Stir in amaretto and crumbled amarettini one after the other. Carefully fold plums into the cream and place on a choux pastry base. Smooth the surface of the cream. Add a second cake base. Dust with icing sugar and serve immediately. Tip: Best cut with an electric knife

5. 5

   Waiting time approx. 20 minutes