Introduction: Swan Choux (Cream Puff)
These swan cream puffs are cute for wedding party!
From the same recipe, you can make regular cream puff/profiterole, fruit basket or even seafood basket, and also eclairs.
Step 1: Ingredients and Method
To make your swans the same in size, make templates.
For the neck, I made several different drawings as I wanted the swans to kinda look differ one to another (you know, not all stiff S neck, if you get what am saying :))
Place templates on baking sheet and top with parchment papers
100 g butter, no subs
260 cc water
145 g flour
Bring water and butter to boil, lower heat
Stir in flour until thickened and pulled away from sides of pan, let cool to room temperature
Beat in egg one at a time (you can use whisk balloon but that is tiring IMO), until mixed well
Pour dough into piping bag and pipe following the templates
Bake at 350 F for 20 mins for the body, and 10 mins for the neck
Take one body and slice (easier cut with kitchen scissor) horizontally (halved horizontally)
Leave one side as is and fill/pipe the filling, and cut the other side into wings
Push wings and neck onto cream and your swan is ready
400 ml milk
75 g sugar
1 pouch vanilla sugar (8 g)
60 g flour
30 g corn starch
a dash of salt
50 g sugar
1 tbsp butter
Bring to boil Filling A, then pour mixture into Filling B, stir to combine
Bring back mixture to boil, take off from heat. Add in Filling C, stir
Place pot back on stove and cook until thickened
Let cool to room temperature, stirring occasionally
NOTE: to make eyes, just melt chocolate and dot with toothpick!