1/2 stick (2 oz) 50 g butter
2/3 cup (150 ml) 1/4 pt water
2/3 cup (75 g) plain flour (All purpose), sifted together with 25 g (1 oz) caster sugar (superfine granulated)
2 standard eggs
icing sugar (confectioners sugar)
oil for deep frying
2/3 cup (150 ml) 1/4 pt water
2/3 cup (75 g) plain flour (All purpose), sifted together with 25 g (1 oz) caster sugar (superfine granulated)
2 standard eggs
icing sugar (confectioners sugar)
oil for deep frying
for the sauce
1 1/2 lb (700 g) eating plums
1/2 cup (8 Tbls) 100 g Granulated Sugar
1 pt (600 ml) water
1 tbsp (15 g) corn flour (corn starch)
1/3 cup (3 fl oz) 90 ml rum
2 tbsp (30 ml) lemon juice
4 firm bananas
1/2 cup (8 Tbls) 100 g Granulated Sugar
1 pt (600 ml) water
1 tbsp (15 g) corn flour (corn starch)
1/3 cup (3 fl oz) 90 ml rum
2 tbsp (30 ml) lemon juice
4 firm bananas
method
1. Make up the choux pastry in the usual way
2. Turn the paste into a fabric piping bag tilted with a medium star vegetable nozzle and "chill whilst making the sauce.
3. Wash, dry, halve and stone the plums and cut into quarters.
4. Dissolve the granulated sugar in the water then fast-boil for 1 - 2 minutes.
5. Add one-third of the plums and puree in an electric blender.
6. Blend the cornflour with the rum and lemon juice, add to the pureed plums, bring to the boil to thicken, stirring.
7. Add the rest of the plums and the roughly chopped bananas.
8. Heat oil for deep trying to 182°C(360°f) and then pipe 4-cm (1 1/2-in) lengths of choux into the oil.
9. Fry, in about 3 batches, for 2-3 minutes turning once until puffed and golden.
10. Drain on absorbent paper, keep warm.
11. To serve, dredge with icing sugar and accompany with sauce.
2. Turn the paste into a fabric piping bag tilted with a medium star vegetable nozzle and "chill whilst making the sauce.
3. Wash, dry, halve and stone the plums and cut into quarters.
4. Dissolve the granulated sugar in the water then fast-boil for 1 - 2 minutes.
5. Add one-third of the plums and puree in an electric blender.
6. Blend the cornflour with the rum and lemon juice, add to the pureed plums, bring to the boil to thicken, stirring.
7. Add the rest of the plums and the roughly chopped bananas.
8. Heat oil for deep trying to 182°C(360°f) and then pipe 4-cm (1 1/2-in) lengths of choux into the oil.
9. Fry, in about 3 batches, for 2-3 minutes turning once until puffed and golden.
10. Drain on absorbent paper, keep warm.
11. To serve, dredge with icing sugar and accompany with sauce.
serving amount
serves 6
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