Sarah McCoy: Marilla’s Plum Puffs from MARILLA OF GREEN GABLES

Sarah McCoy: Marilla’s Plum Puffs from MARILLA OF GREEN GABLES

 

Marilla is renowned for her Plum Puffs in both Anne of Green Gables and in Marilla of Green Gables. In Marilla of Green Gables, readers discover how Marilla comes to learn the recipe and the special people she bakes with and for.

 

 

From the recipe collection of author Sarah McCoy, borrowed from Aunt Maud’s Recipe Book: From the Kitchen of L.M. Montgomery (Moulin, 1997)

Sarah McCoy’s Website

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Marilla’s Plum Puffs from MARILLA OF GREEN GABLES

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 2 dozen

Sweet, airy puffs filled with plum preserves pair with MARILLA OF GREEN GABLES by Sarah McCoy.

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/8 teaspoon salt
  • 1/2 cup water
  • 3 tablespoons unsalted butter
  • 2 large eggs
  • 1/2 cup plum preserves
  • Confectioners’ sugar, for dusting

Instructions

  1. Preheat oven to 425° F. Line 2 baking sheets with parchment paper and brush paper lightly with water.
  2. Combine flour, granulated sugar, and salt in a small bowl. Place water and butter in a saucepan and bring to a boil. Turn the heat to low and add the flour mixture. Mix well and continuously until a soft choux dough forms and pulls away from the side of the pan.
  3. Remove the pan from the heat. Add one egg and beat until the mixture is smooth (see note). Add the second egg and beat again until smooth.
  4. Drop teaspoons of the choux dough onto the baking sheet at 2 inches apart. (The puffs will double in size while baking.) Use a wet finger to smooth any peaks.
  5. Bake 15-20 minutes until golden brown. Do not open the oven during baking.
  6. Remove the puffs from the oven and turn the heat off. Close the oven door. With a toothpick, poke a hole in each puff to release the steam.
  7. Return the puffs to the warm oven for 5 minutes.
  8. Remove the puffs from the oven and transfer to a wire rack to cool completely.
  9. Use a serrated knife to carefully split each puff in half. Fill the bottom portion with a spoonful of plum preserves and replace the cap.
  10. Arrange puffs on a platter and sprinkle confectioners’ sugar over the top. Best served immediately to hungry bosom friends. Can be stored in an airtight container for up to 2 days or frozen for longer.

Notes

Use a wooden spoon or spatula to beat in the eggs, or transfer the mixture to a stand mixer with a paddle attachment.

https://www.bookclubcookbook.com/plum-puffs/

 

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