Ume-Choux

One of the reasons I love pâte à choux is because it’s a brilliant vehicle that sets you up perfectly for the delicious surprise filling inside. I was inspired to make this dessert not just because of the play on words for Japanese plum wine (unreshu vs. ume-choux), but also because Japanese culture uses plums in diverse and exciting ways. This puff is filled with umeshu-enhanced pastry cream along with a delightful piece of umeboshi (pickled Japanese plum