Pâte à Choux Swans (aka Cream Puffs!)

Aren't these byooo-tiful? Homemade cream puffs in the shape of swans. And with Valentine's Day less than a month away, these would be a perfect romantic treat, or just something to share with friends. They look like you labored over them all day (and they have a fancy French name), but they're actually super easy!



Our process photos are a little incomplete for this recipe. First melt the butter with the water in a sauce pan, and while whisking, add in flour and the eggs one at a time.





















Here's the batter!
























Put it into a piping bag, and pipe out 36 of these shapes...they look a bit like the number 2. Bake these for about 10 minutes until golden brown, but keep an eye on them, since they'll burn pretty easily.






















And spoon out 36 ovals, with one end slightly pointed. Bake until golden brown, about 15-20 minutes.

Let them cool, and cut the ovals in half, like a hamburger bun, and then cut the top half down the middle. These will be the swan wings.

Make the cream, pipe it generously into the bottom half of the oval, and place the wings on top. Then, stick a swan head into the cream, between the wings.


































Love always,
Monica and Caroline


Click here for the printable recipe

Pâte à Choux Swans
From the 1980 Good Housekeeping Illustrated Cookbook via The Daring Kitchen
Yields 36 swans

Ingredients
Pate a choux
1 stick butter
1 cup water
¼ tsp salt
1 cup all-purpose flour
4 large eggs

Chantilly Cream
1 cup cold heavy cream
2 tbsp powdered sugar


Directions

1. For the pate a choux batter: In a small saucepot, combine butter, water, and salt. Heat until butter melts and then remove from stove.
2. Add flour all at once and beat until dough pulls away from sides of pot.
3. Add eggs individually and beat until well-combined. The resulting mixture should be somewhat glossy, very smooth, and somewhat thick.
4. Pipe out 36 swan heads -- should look something between numeral 2 and question mark, with a little beak if you’re skilled/lucky.
5. Next, pipe 36 swan bodies, 1.5’’ long and 1 ‘’ wide. One end should be narrower than the other.
6. Bake the heads and bodies at 375 degrees until golden and puffy. Heads will bake faster than the bodies, so keep a close eye. Cool completely before filling.
7. For the Chantilly Cream: Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning.
8. In chilled bowl, whisk cream until begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Don’t over-whip.

Assembly

1. Use sharp knife to cut off the top ⅓ of the swan body.
2. Cut removed top down the center to make two wings.
3. Generously pipe cream into the body. Insert the head and wings.