Wednesday, September 22, 2010

Plum Custard filled Eclairs With White Chocolate Glaze

Continuing on the plum theme, I was inspired when I saw this recipe at Tish Boyle.

I used her recipe for the choux pastry, which is excellent btw, and switched up the flavors for the rest.

Because of our plum bounty I thought a creamy plum filling would be interesting to try. I had previously made plum sauce by pureeing 2 cups of plums in a food proceesor and then simmered them, adding about half a cup of sugar.  

I followed this recipe for Empress Plum Custard except instead of adding the plums, I substituted the puree and an extra half cup of sugar.
For the glaze, I used Tish Boyle's recipe but substituted white chocolate for semi sweet.

I admit I was intimidated in the beginning but I really enjoyed making these eclairs. Tish Boyle's recipe was very easy to follow.  It was my first time and I look forward to further experimenting with the flavors.


  1. This sounds really interesting. Your pate choux looks perfect!

  2. Oh my gosh!!!! Sounds good! The choux looks great!


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