GOURMET CREAM PUFF SWANS RECIPE
Although this recipe for cream puff swans has multiple steps, it's easy to follow along with, and you'll feel like a pro pastry chef in no time.
Provided by Eric Ngo,Tasting Table Staff
Categories dessert
Time 1h10m
Number Of Ingredients 7
Steps:
- Heat water, butter, sugar, and salt in a saucepan on low until butter has melted.
- Turn the heat to high, and allow the mixture to reach a rolling boil.
- Add the flour and stir with a stiff spatula until the mixture has the consistency of mashed potatoes.
- Turn the heat down to medium for one minute. Take off heat and set this panade aside to cool to room temperature.
- Crack the eggs into a bowl and stir with a fork.
- Transfer the room temperature panade to a kitchen stand mixer bowl.
- Using the paddle attachment, add the eggs in three parts at medium speed.
- Fill piping bags with the cream mixture. Pipe into 16 2-inch tear-drops (swan bodies) and 16 S-shaped squiggles (swan heads and necks).
- Preheat oven to 360 degrees Fahrenheit.
- Bake the swan bodies for 30 to 40 minutes.
- Bake the swan heads and necks for 15 to 20 minutes.
- Using a serrated knife or kitchen shears, slice off the top quarter of each swan body, and then slice each quarter into vertical halves.
- Fill the body with whipped cream.
- Add the vertically sliced halves to the sides as wings.
- Top with the head and neck piece.
- Serve immediately. Store leftovers in the refrigerator for up to 2 days.
Nutrition Facts : Calories 123 calories, Carbohydrate 9 g carbohydrates, Cholesterol 63 mg cholesterol, Fat 8 g fat, Fiber 0 g fiber, Protein 3 g protein, SaturatedFat 5 g saturated fat, ServingSize 0 g, Sodium 124 mg, Sugar 2 g, TransFat 0 g
SWAN CREAM PUFFS ON A CHOCOLATE POND
Cream puffs have been around forever. My mom made them when I was a child. And I've been making them for my family since my first baby was born. We now have 8 children, one son & seven daughters & 35 grandchildren. We've made cream puffs for all sorts of occasions. We all absolutely LOVE them! But what is really fun is when...
Provided by Nancy Judd
Categories Other Desserts
Time 1h30m
Number Of Ingredients 17
Steps:
- 1. In a saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir vigorously until a smooth ball forms. Remove the sauce pan from the heat. Add eggs, one at a time, beating well after each addition until incorporated. Beat until smooth and shiny.
- 2. Cut a small hole in the corner of a heavy-duty freezer resealable plastic bag (like ziplock.) Fill bag with about ½ cup of batter. On a greased baking sheet, pipe 10-12 three inch long "S" shapes for the swan necks. Make a small dollop at one end of each S for the head. Bake at 425° for about 5-8 minutes or until golden brown. Remove from oven to cool. Don't over bake and get overbrowned.
- 3. For swan bodies, put large spoonfuls of batter onto greased baking sheets. With a spoon spread each out to form an oval about 3 ½ inches long and 2 ½ inches wide. (There should be 10-12 using all the batter). Bake at 425 degrees for 25 to 30 minutes or until golden brown. Do NOT UNDERBAKE. NOTE: Don't overbrown. The tops of the puffs should be hard to the touch when ready. If they are too soft they will collapse. If necessary at this point turn off oven and let sit in oven for a half hour. Remove from oven and cool on wire racks. NOTE: This can be done a day in advance.
- 4. Meanwhile put pudding mixes into a medium to large bowl. Add the milk and mix well. Set aside to 'set' about 5 minutes. Whip the cream adding the sugar and vanilla until stiff peaks form. Carefully fold in the whipped cream into the pudding. Chill.
- 5. Carefully slice off top third of swan bodies; set tops aside. Remove any soft dough inside. Spoon or pipe pudding mixture into bottoms of puffs dividing mixture evenly. Cut reserved tops in half lengthwise to form wings; set wings at an angle in filling. Dust with powdered sugar. Meanwhile tie a ribbon around the neck of each swan underneath the head making a bow with small streamer. With a small dab of white corn syrup or frosting, 'glue' the green candy holly leaves and red candy berries on the knot of the red bows. Carefully put a neck in each swans body at the top of the angled wings into the filling. If desired, dust with confectioners' sugar again.
- 6. Pour the chocolate sauce or warmed hot fudge onto a round or oval platter. Carefully set seven of the Swans in a circle facing out on the outward edge of the chocolate 'pond.' Arrange strawberries in center of the 'pond.' Serve immediately or refrigerate until ready to serve.
- 7. Makes 10-12 Christmas Swans on a chocolate pond. Expect raves. These are delicious and make a 'Wow' presentation. Both kids and adults love them.
STATE FAIR CREAM PUFFS
The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. -Ruth Jungbluth, Dodgeville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° until golden brown, 30-35 minutes. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool. , In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts :
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