Cream Puff Swans

Name: Cream Puff Swans
Yield: 8-10 “swans”
Cuisine: Indian
Ingredients: For pate choux:-; 1/2 cup all purpose flour; 4 tbsp unsalted butter; 1/2 cup water; 2 Eggs; 1 pinch salt; 2 tsp granulated sugar + 2 tsp powdered sugar for dusting; For Filling:; 1 cup whipping cream; For decoration:; 1 tbsp powdered sugar

Rita Arora @cook_7852856

These beautiful birds are made of French dough called choux paste. It would work with any number of fillings. Pastry cream, lemon curd, mousse, and fresh fruit are all perfect with this pâte à choux delivery system.

Rita Arora @cook_7852856

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Ingredients

8-10 “swans”

For pate choux:-
1/2 cup all purpose flour
4 tbspunsalted butter
1/2 cupwater
2Eggs
1 pinchsalt
2 tspgranulated sugar + 2 tsp powdered sugar for dusting
For Filling:
1 cupwhipping cream
For decoration:
1 tbsppowdered sugar

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Steps

1

Heat water and butter together in a pan till the butter is melted. Remove the mixture from gas and add flour and combine till no lumps.
2

Again place it on heat and cook till it leaves the pan and forms a ball.
3

Let this mixture cool for 15 mins and then add sugar and eggs one by one and combine with each addition.
4

Now place the parchment paper in a tin and preheat the oven at 210 degree celcious for 10 mins.
5

Pipe the body and the neck in the parchment paper with a star nozzle for body and round tip for neck and sprinkle powdered sugar and bake it at 190 degree celcius for 20 mins. The neck portion will be done in less than 5 mins.
6

Let them cool completely and after cooling, chop upper portion of the body so that you can make wings by again dividing them to two.
7

Fill in whipped cream. Place the head and wings and sprinkle powdered sugar. Serve immediately.