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Plum Choux Bombs

Plum, Lemon and Bittersweet Chocolate Choux Bombs

Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 30
Author My Little Larder


For the choux bombs:

  • 60 g/2.1oz unsalted butter, cubed
  • 1/3 cup full fat milk
  • 1/3 cup water
  • pinch of sea salt
  • 1/2 cup plain flour
  • 2 large free range eggs

For the plum custard filling:

  • 1 cup full fat milk
  • 3 large free range egg yolks
  • 1/4 cup caster sugar
  • 2 Tbsp corn flour
  • 1/2 cup cream
  • 2 Tbsp freeze dried plum powder see note 1

For the lemon curd filling:

  • 1/2 cup good quality store-bought lemon curd
  • 1 Tbsp lemon juice

For the dark chocolate glaze:

  • 200 g/7oz dark chocolate (minimum 70 percent cocoa solids)
  • 1/2 cup cream
  • 40 g/1.4oz unsalted butter, softened

For decoration:

  • freeze dried plum pieces or freeze dried plum powder see note 1


For the choux bombs:

  1. Preheat oven to 180C/355F on bake. Line a baking tray with parchment (see note 2) or a silicon sheet.
  2. Sift flour onto a piece of paper.
  3. Combine butter, milk and water in a medium saucepan. Bring to the boil over medium heat, stirring occasionally. As soon as the mixture reaches the boil, remove from heat and quickly, and all at once, add the flour. Immediately beat the flour into the mixture with a wooden spoon. Continue to beat for approximately 30 seconds until the mixture combines to form a soft dough and comes away from the sides of the pan.
  4. Either transfer to the bowl of a standing mixer or a regular medium size bowl (essential you transfer the mixture to a new bowl to help cool it down). Continue beating for 30 seconds to cool the mixture a little then add the eggs, one at a time, the until you have a thick, glossy paste.
  5. Transfer the paste to a piping bag fitted with a 1cm/1/2inch round nozzle (or ziplock bag with the end snipped off). Pipe 4cm/1.5inch rounds of dough onto the prepared baking tray.
  6. Once all the dough has been piped onto the baking tray, dip your finger in water and dab the top of each dough circle to make it smooth on top.
  7. Place on the top shelf of the oven for approximately 20 minutes or until the bombs are puffed up and pale golden.
  8. Turn off the oven and allow to cool in the oven with the door ajar for 10 minutes before removing from the oven to cool completely.

For the plum custard filling:

  1. While the choux bombs are cooking, make the custard filling.
  2. Place the milk in a medium saucepan over medium to low heat.
  3. In a small bowl, using a hand whisk, whisk together the egg yolks, sugar and cornflour until creamy and turning pale yellow.
  4. Once bubbles are forming around the rim of the saucepan, remove the milk from the heat and add approximately one third of the milk to the egg mixture. Whisk until fully combined.
  5. Place the remaining milk back on the stove over medium-low heat and pour the egg-milk mixture back into the saucepan (see note 3).
  6. Continue stirring until the mixture thickens enough to coat the back of a spoon.
  7. Remove from the heat and set aside to cool completely.
  8. In a medium bowl whip together the cream and plum powder. Fold through the cooled custard then transfer the mixture to a piping bag or zip lock bag. Place in the fridge until you’re ready to assemble.

For the lemon curd filling:

  1. Mix together the lemon curd and lemon juice and put into a small piping bag or zip lock bag. Place in the fridge until you’re ready to assemble.

For the dark chocolate glaze:

  1. Place chocolate in a heatproof bowl over a small saucepan of simmering water. Stir occasionally until the chocolate is fully melted. Remove from heat and whisk in the cream and butter until a thick, glossy glaze is formed.

To assemble:

  1. Snip off a very small corner of each of the piping bags filled with the custard and lemon curd mixtures.
  2. Take a choux bomb and pierce a small hole near the bottom using a sharp paring knife. Pipe in about 1/2 tsp of lemon curd to each bomb then fill with plum custard.
  3. Dip the top of each bomb in the chocolate glaze and sprinkle over crumbled dried plum pieces (or sprinkle over a little dried plum powder).
  4. Best served on the day. However, choux bombs and filling can be made in advance and stored separately in an airtight container and the fridge respectively for up to three days then assembled when required.

Recipe Notes

Note 1. Freeze dried plum powder and pieces can be found at most gourmet supermarkets or online.
Note 2. Remove the paper and run under cold water for a couple of seconds. Shake to remove excess water and place back on trays. This will provide more steam to assist in the profiteroles rising.
Note 3. It is important to take this extra step when making custard otherwise if the eggs are added directly to the hot milk they will scramble.