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Filled Pt Choux Swans

Choux Pastry 1/2 cup (120ml/115g/4oz) butter 1 cup (240ml) water 1/4 teaspoon (1.5g) salt 1 cup (240ml/140g/5oz) plain flour 3 large eggs Vanilla Crme Ptissire 1 cup (225ml) whole milk 2 tbsp cornflour 1/3 cup (100g) caster sugar 1 large egg 2 egg yolks 2 tbsp (30g) unsalted butter 1 tbsp vanilla

Choux Pastry 1. Grease or line baking trays and preheat oven to 190C (170C fan-forced/375F/Gas 5) 2. Combine butter, water and salt in a small saucepan; stir over medium heat until butter melts, then bring to the boil. 3. Remove from heat; add all the flour at once and beat using a wooden spoon until mixture pulls away from the sides of the saucepan and forms a smooth ball of dough. 4. Add eggs, one at a time, and beat well after each addition (electric mixer may be used, but be warned it gets sticky!). If mixture is too dry, beat in an additional egg. Mixture should thick, smooth and glossy. 5. If making the swans, put 1/3 of the mixture into a piping bag fitted with a 6mm round tip. Pipe out the swan heads and necks (you're aiming for a number 2 shape). Remove the piping tip, add the rest of the choux and pipe the swan bodies. Bodies should be 4-5cm long.
C AK E C R U M B S . L I V E J O U R N AL . C O M F AC E B O O K . C O M / C AK E C R U M B S L J C AK E C R U M B S . D E V I AN T AR T . C O M 6. Bake until deeply golden and puffy. Baking time will depend on size. The heads will bake in around 15-20 minutes. The bodies will take between 30 minutes to 50, depending on size. For 4cm puffs, you're looking at about 45 minutes. 7. When puffs are done, split to release steam and allow to cool in the (turned off) oven with the door slightly ajar. This will preserve the crispiness. When cool, slice and assemble as described in the blog post. Vanilla Crme Ptissire Make sure you have measured out all your ingredients before beginning this recipe: you will need them all on hand immediately. 1. Dissolve cornflour in 1/4 cup of the milk. Combine the rest of the milk with sugar in a medium saucepan; stir over medium heat until sugar dissolves, then bring to the boil. Remove from heat and set aside. 2. In a large bowl, beat the whole egg into the cornflour/milk mixture, then beat in the yolks one at a time. Pour 1/3 of the boiled milk into the egg mixture, whisking constantly to avoid the eggs cooking. 3. Return the remaining milk in the saucepan to the boil. Whisk; pour the hot egg mixture in a continuous stream into the saucepan, still whisking continuously. Keep whisking until the mixture thickens and boils. This will happen quite rapidly so keep an eye on it and keep whisking the whole time, or else the eggs will scramble. 4. Once mixture has thickened, remove from heat; beat in butter and vanilla. Transfer to a clean, grease-free bowl. Cover with plastic wrap to stop a skin from forming and allow to cool to room temperature. Refrigerate if not using immediately.

C AK E C R U M B S . L I V E J O U R N AL . C O M

F AC E B O O K . C O M / C AK E C R U M B S L J

C AK E C R U M B S . D E V I AN T AR T . C O M

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