Swan Cream Puffs Recipes

Steps:

• Pate a Choux: Place an 11-by-17-inch piece of parchment lengthwise on work surface. Using a pencil and ruler, draw sets of parallel lines to make a grid that will be the guide for piping out the swans: Starting 3/4 inch up from the bottom edge, draw a line across the paper. Draw a second parallel line, 2 1/2 inches above the first. Draw a third parallel line, 1 inch above the second line, and a fourth line 2 1/2 inches above the third. Draw another line 1 inch above the fourth line, and a sixth line 2 1/2 inches above that. This should leave a 3/4-inch border at the top. Place parchment, pencil-side down on an 11-by-17-inch unrimmed baking sheet. Set aside.
• Preheat oven to 450 degrees. In a medium saucepan, heat butter, granulated sugar, salt, and 1 cup water over medium; bring to a boil. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides of pan and a film forms on bottom, about 3 minutes.
• Transfer to the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed until slightly cooled, 1 1/2 to 2 minutes. With mixer on low speed, add 4 eggs, one at a time, beating until each is fully incorporated and a soft peak forms when you touch dough with your finger.
• Fit a large 18-inch pastry bag with a 1/2-inch round tip (such as Ateco #806). Fill with a generous three-quarters of the dough. Fit a small pastry bag with an 1/8-inch round tip (such as Ateco #11). Fill with remaining dough. Using the large pastry bag, squeeze out 18 large teardrops of dough onto prepared baking sheet, spacing 1 inch apart and staying between the lines. Form the heads: On a separate parchment-lined unrimmed baking sheet, using the small pastry bag, squeeze out 18 small S shapes, like question marks but with the second end slightly curved as well. Make a pointed beak by pulling up the tip at the edge of the head.
• Brush beaten egg over swan bodies and heads. Bake bodies 10 minutes, then reduce oven temperature to 375 degrees and add heads. Continue baking until golden and airy, about 25 minutes. Transfer sheets to wire racks and let cool completely, about 1 hour.
• Assembly: Gently slice off top of bodies with a sharp serrated knife. Cut tops in half. Working quickly, fill each body with a small scoop of ice cream. Place both pieces of the top back on ice cream to simulate wings; place a head into the ice cream at the point where the two wings meet. Transfer swans to a baking sheet and freeze until ready to serve.
• Place chocolate in a medium bowl. Heat cream over medium; pour over chocolate. Let stand 5 minutes; stir until smooth. Let cool at room temperature until ready to use. Spoon a pool of chocolate sauce on each plate and top with a swan. Dust with confectioners' sugar. Serve immediately.

Steps:

• 1. For full instructions come to my blog: http://www.craftsalamode.com/2013/12/swan-cream-puffs.html

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
• In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
• Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
• For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
• Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
• Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Steps:

• In a heavy saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny. , Cut a small hole in the corner of pastry bag or heavy-duty resealable plastic bag; insert round pastry tip #7. Fill bag with batter. On a greased baking sheet, pipe 3 dozen 2-in.-long "S" shapes for the swan necks, making a small dollop at the end of each for the head. Bake at 400° for 5-8 minutes or until golden brown. Remove to wire racks to cool. , For swan bodies, drop remaining batter by 36 level tablespoonfuls 2 in. apart onto greased baking sheets. With a small icing knife or spatula, shape batter into 2-in. x 1-1/2-in. teardrops. Bake at 400° for 30-35 minutes or until golden brown. Cool on wire racks. , Meanwhile, prepare pudding according to package directions for pie filling; chill. , Just before serving, cut off top third of swan bodies; set tops aside. Remove any soft dough inside. Spoon filling into bottoms of puffs. Top each with a small amount of jam if desired. Cut reserved tops in half lengthwise to form wings; set wings in filling. Place necks in filling. Dust with confectioners' sugar.

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.