Choux pastry swan

published on 5 January, 2019 at 10:40

Ingredients:

150 ml (5 fl. oz) water;
75 g (2.6 oz) butter;
100 g (3.5 oz) flour;
3 eggs;
whipped cream.

Instructions

Preheat your oven to 160C (320F). Cover baking sheet with parchment paper.
Pour water and add butter into a small pot. Place it over medium heat and whisk, until butter melts. Add a small pinch of salt.
Remove mixture from heat, add flour, stir until smooth and put back on the stove. Cook, stirring with wooden spoon, for 2 minutes.
Add eggs one by one while whisking constantly.
Pour the batter into two separate piping bag: one with small round tip and another with large star shaped tip.
Make swan body squeezing some batter from the bag with star shaped tip. Make swan’s head using bag with small round tip.
Bake for 30-35 minutes. Let cool down.
Cut the top part of swan’s body and slice it in half. Add whipped cream and place two halves on top as “wings”. Place swan’s head in between.
Serve swans sprinkled with icing sugar.

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