MY GOD TODAY, that is a work of art.
I want to buy more plums and make it immediately.
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Ha! I have never actually done that…
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Me either and I’ve made that recipe religiously for many many years.
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That’s gorgeous 
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this recipe btw is online here, for anyone curious.
that version doesn’t show the choux method, but that is visible here.
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My daughter’s best friend, since age 15, is in the hospital near us with a very serious illness so we’ve been taking turns visiting her. She hadn’t yet tried these cookies so I sent a little box. She shared with other patients and nurses and told me how fantastic they are. Since they cheer her up some, she will be getting a steady supply of them!
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I like the yellow cover. Mine is pink. Choux recipe is standard, though she checks the temperature of the mixture is 185F before removing from the heat.
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I saw this one today and you can see the choux recipe. Different fruit and custard but also delicious, I’m sure. Gift link.
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So torn between the flavor choices! Plum, peach, cherry …..
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Steamed plum buttermilk sponge cake from Sift. I’ve already made this twice with rhubarb, but I bought a giant basket of plums today so I thought I’d give the original a go. The combination af the very tart plums, soft cake, and cream poured over was so good. I love that it just bubbles away on the stovetop for an hour and can be mixed with a wooden spoon in a few minutes.
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Wow, that looks enticing! the different colors and textures are so appealing and look so luscious! Perfectly baked!
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Gorgeous. Does it taste as good as it looks?
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Yes! Nice to eat warm cake and tart fruit. Didn’t even need the cream.
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I have Sift as a bargain ebook purchase. Will have to remember this next summer, as my backyard plums are on the tart side. Looks and sounds fab.
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Making momofuku milk bar’s bagel bombs today. I made the CI lemon pound cake for an assistant principal’s birthday last week. It is her favorite. She left half of it in the office kitchen for others to have and I heard from the building principal and a security officer that they loved it.
She said I had to make bagel bombs next since it “has been a minute”. Soooooo because I’m a show-off I’m making 2 versions: the bacon/scallion ones in the book and a vegetarian cucumber/dill one.
This is the same assistant principal who asked me to be the advisor of the baking club. (first meeting is tomorrow! Yikes!) I really need to just step away from the stand mixer.
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Have you decided what to make tomorrow?
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I took mine to 205° in the center and the outside nice and crisp. I liked it best on the first day for that reason (but it was delicious throughout ). Hope you enjoy!
Can’t wait to hear about how the baking club goes!
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