Marilla's Famous Plum Puffs😍

Yuh

Anyone who's watched Anne with an e knows just how irresistible Marilla's Plum Puffs are meant to be, so I wanted to experience it for real.

I tried different recipes and I've come to the conclusion that the best one is, by far, the original one from L.M. Montgomery herself: Aunt Maud's Recipe Book: From the Kitchen of L.M. Montgomery.

I first found it from Sarah McCoy's page on it and I checked it from the recipe book's PDF to make sure it was for real before doing it and I'm telling you it was literally heavenly.
I'm just gonna put the same recipe in this page with McCoy's words as I think it described the recipe pretty well.

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 2 dozen

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

Preheat oven to 425° F (220°C). Line 2 baking sheets with parchment paper and brush paper lightly with water.

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.

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.

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.

Bake 15-20 minutes until golden brown. Do not open the oven during baking.

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.

Return the puffs to the warm oven for 5 minutes.

Remove the puffs from the oven and transfer to a wire rack to cool completely.

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.

Arrange puffs on a platter and sprinkle confectioners’ sugar over the top. Best served immediately to hungry bosom friends (I c you Diana and Mrs Lynde). 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.

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For the plum preserves it's quicker to just buy it from the store but I think it's way nicer to make it yourself, especially since you don't even need that much.

For the plum preserves this is the recipe I used but any recipe you find should probably be just as simple, since it only really requires lemon, water, sugar and plums.

https://itsnotcomplicatedrecipes.com/easy-plum-jam/