How To make Cream Puff Swans
1 cup water
1/2 cup butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1 can Mandarin orange slices -- well-drained
1 cup heavy cream
2 tablespoons powdered sugar -- sifted
Melt butter in water and bring to a boil. Sift flour with salt and add to butter mixture. Heat, stirring, until mixture forms a ball. Remove from heat and add eggs, one at a time, beating well between each addition. Put 1/3 of dough into a pastry bag and pipe through largest hole onto greased baking sheet, forming six S-shaped pastries, each about 3 inches long. These will form necks and heads of swans. Scrape any dough remaining in pastry bag into rest of dough. On a separate, greased baking sheet, form remaining dough into six ovals, drawing dough to a point at one end and rounding other end of oval. These will be bodies of swans. Place baking sheet with oval cream puffs into the oven at 425 degrees and bake for 10 minutes. Place the other baking sheet in oven and continue to bake both batches of dough another 10 minutes. Turn oven down to 350 degrees and bake 5 minutes more, or until "heads" of swans are done. Bake "bodies" 5-10 minutes longer or until done. As baking sheets are removed from oven, remove pastries to racks to cool. Cool completely. Cut an oval from the top of each "body" and cut in half. Scoop any uncooked dough from "bodies". Whip cream until stiff. Beat in powdered sugar, to taste. Put a spoonful of well-drained Mandarin oranges in each "body", dividing equally among the six. Top with equal amounts of whipped cream. Place S-shapes in whipped cream at rounded ends to form neck and head. Place half-ovals in whipped cream behind "necks" to form wings. Serve at once.
How To make Cream Puff Swans's Videos
The Perfect Cream Puff - Kitchen Conundrums with Thomas Joseph
Have you experienced problems with cream puffs? Were the interiors doughy? Did they collapse when you removed them from the oven instead of coming out with a crispy golden brown exterior? The secret is pate a choux, an easy to make dough with only 5 ingredients, not counting water, that only takes only a matter of minutes to make.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
The Perfect Cream Puff - Kitchen Conundrums with Thomas Joseph
[SG Food] Yummy recipe: vanilla bean cream puff swans
Yummy recipe: vanilla bean cream puff swans
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Cream Puffs
These light and delicate cream puffs bursting with vanilla pastry cream make for an unforgettable treat. Choux pastry, or pâte à choux is so easy to make and delicious. When paired with that amazing custard filling there's just no excuse not to make them!
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Swan Pate a Choux – Bruno Albouze
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SWAN CREAM PUFFS | Pâte à choux | Choux pastry
These delicious and pretty swan cream puffs are very fun to make. It may look complicated but it is very simple. It is a basic choux pastry recipe then piped beautifully to make these lovely birds.
INGREDIENTS:
Pâte à Choux | Choux Pastry
1/2 cup water
1/2 cup milk
1 tsp salt
2 tsps. sugar
1/2 cup butter
1 cup all purpose flour
3 eggs
Whipped Cream Cheese Frosting
4 oz. cream cheese, softened
1 cup heavy cream/ whipping cream
1/3 cup powdered sugar/ confectioner’s sugar
1 tsp. vanilla extract
*powdered sugar for dusting
How To Make A Cream Puff Swan
Step by step procedure on how to make a Cream Puff Swan. First is the making of a Basic Choux Pastry which is used to make shells of puffs. Then the making of a Soft Pastry that is made into a Patisserie Cream that is used as filing of the puff. The placing of uncooked Choux Pastry and the Patisserie Cream into the pastry bag. The forming of the puff and the assembling of the Cream Puff Swan.
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