Gourmet Cream Puff Swans Recipe
Prep Time:
30 minutes
Cook Time:
40 minutes
Servings:
15 swans
Ingredients
  • 9 ounces water
  • 3.53 ounces butter
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 4 large room-temperature eggs
  • 5.29 ounces all-purpose flour
  • 1 can of whipped cream (6.5 ounces)
Directions
  1. Heat water, butter, sugar, and salt in a saucepan on low until butter has melted.
  2. Turn the heat to high, and allow the mixture to reach a rolling boil.
  3. Add the flour and stir with a stiff spatula until the mixture has the consistency of mashed potatoes.
  4. Turn the heat down to medium for one minute. Take off heat and set this panade aside to cool to room temperature.
  5. Crack the eggs into a bowl and stir with a fork.
  6. Transfer the room temperature panade to a kitchen stand mixer bowl.
  7. Using the paddle attachment, add the eggs in three parts at medium speed.
  8. 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).
  9. Preheat oven to 360 degrees Fahrenheit.
  10. Bake the swan bodies for 30 to 40 minutes.
  11. Bake the swan heads and necks for 15 to 20 minutes.
  12. Using a serrated knife or kitchen shears, slice off the top quarter of each swan body, and then slice each quarter into vertical halves.
  13. Fill the body with whipped cream.
  14. Add the vertically sliced halves to the sides as wings.
  15. Top with the head and neck piece.
  16. Serve immediately. Store leftovers in the refrigerator for up to 2 days.