Tuesday, September 13, 2011

Pâte à Choux Swans

Crispy outside, sweet creamy inside. The description of a fresh cream puff. Yummyy.

This is Mehwish again, back with a recipe for a light, fun dessert.

Making cream puffs is a very enjoyable (and rewarding!) experience. This time when I ventured into the kitchen with cream puffs in mind, I decided to change it up a bit.

 Instead of making the regular round cream puffs filled with cream, I made: pâte à choux swans.

That sounds so much better than swan cream puffs ;)

Anyways, on to the recipe! These swans are NOT very difficult to make. And they taste amazing. Especially if you behead them first, then devour the wings and proceed on to the rest of the body (I don't sound like an ex-vegetarian at all, do I?).


I really recommend you try this recipe. You will thank me, I'm sure.

Pâte à choux swans

1 cup water
1/2 cup butter (1 stick)
pinch of salt
1 cup all-purpose flour
4 eggs
sweetened cream

In a heavy saucepan over medium heat, bring the water, butter and salt to a boil. 

Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. 

Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.

Cut a small hole in the corner of pastry bag or heavy-duty resealable plastic bag; insert round pastry tip (small to medium size). Fill bag with batter. On a greased baking sheet, pipe 3 dozen 2-in.-long "S" shapes for the swan necks, making a small dollop at the end of each for the head. Bake at 400° for 5-8 minutes or until golden brown. Remove to wire racks to cool.

For swan bodies, use star tip to pipe 36 tear-shapes, 1-inch apart onto greased baking sheets. Bake at 400° for 30-35 minutes or until golden brown. Cool on wire racks.

Meanwhile, prepare sweetened cream. I didn't get a chance to go grocery shopping so I used what I had at home: Cool Whip and sugar powdered in a food processor.

Cut off top third of swan bodies; set tops aside. Remove any soft dough inside. Pipe filling into puffs. Cut reserved tops in half lengthwise to form wings; set wings and necks in filling. Dust with confectioners' sugar, serve.

Makes 3 dozen swans.
Abdullah Arif said...

Wow, api, that looks yummy! Mashallah Allah gifted you with much talent. May Allah give you Istiqamat. Say Ameen.

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