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Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

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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