Choux Pastry Swans, Swan Pâte à Choux

This was the first time I made a dessert using pâte à choux (choux pastry) – that classy, elegant and extremely versatile pastry dough, which can be used for so many delightful and hard to refuse desserts – because it’s tasty, soft, airy and easy to make. And it looks wonderful onto the table. Usually associated with pastry cream, whipped cream and/or chocolate, the pâte à choux (choux pastry) can also be used to prepare lots of savory appetizers.

The technique of preparing choux pastry is based on blanching the flour into a boiling mixture of liquid, fats and salt and then incorporate eggs. Through baking process the choux grow very much in volume and they gain a honeycomb-like high porosity. This feature can be achieved by using a good quality wheat flour (high gluten content) and fresh eggs.

The choux pastry can be used for preparing profiteroles, eclairs, swans, Choux à la Crème, croquembouche, gougères and many other delicious pastry products.

These Choux Pastry Swans are graceful, elegant, fresh and delicious. Suitable for any occasion, including candy bars, they are a beautiful, dreamy and irresistible treat.

 

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INGREDIENTS  Choux Pastry Swans, Swan Pâte à Choux

For the choux pastry (pâte à choux)

  • 125 ml water
  • 125 ml whole milk
  • 150 g butter, cubed
  • ¼ teaspoon salt
  • 10 g powdered sugar
  • 150 g cake flour
  • 250 g eggs (4 large eggs)

For the filling:

  • 250 g cream cheese
  • 125 g powdered sugar
  • 300 g whipped cream

 

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DIRECTIONS Choux Pastry Swans, Swan Pâte à Choux

 

Preparing choux pastry (pâte à choux)

Preheat the oven at 190 Celsius. Prepare two baking trays and line them with baking paper.

Put water, milk, butter, salt and sugar into a medium-sized saucepan. Place the saucepan over a medium heat and stir constantly (with a wooden spoon) until the mixture comes up to the boil, the turn off the heat, add the flour (all at a time) and mix vigorously to homogenize. You will get a smooth ball of paste which leaves clean the sides of the saucepan.

Transfer the paste into a mxing bowl and mix at low speed for 1-2 minutes, until it cools down. Add one egg at a time, mixing well before adding another egg. The perfect choux pastry should have a semisolid consistency and looks like a flowing ribbon. When it reaches this consistency, do not add more eggs.

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Take 2 tablespoon from the batter and place them into a piping bag with a small round tip attached (Wilton #2). Form swan necks onto one of the baking trays and bake until golden brown (about 5 minutes).

Put the remaining dough into a piping bag fitted with a large opened star tip and form the swan bodies onto the second baking tray, at a distance of 2-3 cm from each other. Dust with powdered sugar and bake into the oven (at 190 Celsius) for about 15 minutes.

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Once completely cooled, cut the swan bodies lengthwise and then cut the top in two halves to form the wings. Sprinkle powdered sugar over the wings.


Preparing the filling:

 Mix cream cheese with powdered sugar until sugar dissolves. Add whipped cream and incorporate it gently, from bottom to top, using a spatula. Put the filling into a piping bag fitted with a star tip. Fill the swan bodies, then decorate with the wings and neck.

Keep into the fridge until serving. These beauties should be consumed fresh (in the same day).

 

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