Elegant swan cream puffs are a classic variation of choux pastry.
Chef Alix Loiselle
La Belle Baguette
Method
- Follow the same choux pastry recipe for the first 8 steps and complete chocolate cream steps.
- Once dough is in piping bag equipped with the same tip, pipe a teardrop shape that measures 7 cm from the point to rounded edge. This can be achieved by holding your piping bag at a 45º angle to baking tray, and by applying pressure to the bag while staying in one place. When a mound of pastry starts to shape on the tray, stop applying pressure to the piping bag and start pulling away slowly to create the teardrop shape.
- To create the head and neck of the swan, transfer some of the dough to a pastry bag fitted with a number 8 circular tip. While holding the bag a couple centimetres from the tray, pipe a number 2 while letting the dough fall into place on the tray, creating a 3D strand of dough. The height of the shape should be 7 cm. Flatten out the top of the number 2 in order to elongate the beak of the swan.
- Bake tear drops at 375ºF for 30-45 minutes, then bake swan necks for a few minutes until hard.
Assembly
- Cut off top third of the teardrop shape horizontally, then cut the top part in half from point to middle of rounded edge to make swan wings.
- Pipe chocolate cream in an oval shape, creating 3 layers.
- Place wings on each side of the cream, then slide the bottom of the 2 shape under the mound of cream, giving the illusion of a swan’s neck.
Yield 10 swan cream puffs
