Choux ring with plums and cream

Choux ring with plums and cream

Scandinavian Baking
Columbus Leth

In my opinion, there should be a choux pastry recipe for every season! This is my late-summer-to-autumn version. If you can get hold of any damsons, make the compote with them and sweeten it to taste; they have a fantastic flavour. They are difficult to find in Scandinavia because they tend to grow in private gardens rather than in commercial orchards. I get mine from one of my mother’s neighbours. I am very grateful; they are really delicious. If you use damsons, though, you will need to pick out the stones after cooking the compote, as they are near-impossible to remove when the fruits are raw.


Quantity Ingredient

For the plum compote and cream filling

Quantity Ingredient
600g plums, halved and pitted
100g caster sugar
1 vanilla pod
200ml double cream

For the choux pastry

Quantity Ingredient
100g butter, plus more for the tray
100g plain flour
1/2 teaspoon caster sugar
pinch salt
3 eggs, lightly beaten


  1. Put the butter in a saucepan with 200ml of water and let it melt over a gentle heat. Now increase the heat and bring to the boil. Meanwhile, sift the flour, sugar and salt into a bowl. Take the saucepan off the heat, add the flour and stir with a wooden spoon until a firm, smooth paste is formed. Beat until it comes away from the edges of the pan and forms a ball, then remove from the heat and leave to cool for 10 minutes. Preheat the oven to 200°C. Add the eggs to the dough a little at a time, beating well after each addition, until the mixture is smooth and glossy. You may not need all the egg.
  2. Put the plums and sugar into a saucepan, split the vanilla pod lengthways, scrape out the seeds with the tip of a sharp knife and add them as well. Boil for 10–15 minutes until thickened and reduced; the compote shouldn’t be runny.
  3. Preheat the oven to 200°C. Place the dough in a piping bag fitted with a 1cm star nozzle. Line a baking tray with baking parchment and butter it lightly. Pipe a ring 15cm in diameter. Pipe another line right next to the first, so it clings to it. Pipe a final layer on top of the other two.
  4. Bake for 35–40 minutes; do not open the oven door for the first 20 minutes of cooking or the pastry might not rise. Remove from the oven and, with the tip of a small sharp knife, make four evenly spaced small holes in the sides, to let the hot air out. Leave to cool on a wire rack.
  5. Whip the cream for the filling until billowing. Cut the choux pastry horizontally in half, place the bottom piece on a serving dish and spread the plum compote evenly over, then top with the cream. Place on the top piece of choux pastry, sift over a dusting of icing sugar and serve right away.
cream buns
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