Cream Puff Swans Recipes

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SWAN CREAM PUFFS



Swan Cream Puffs image

Grease a large cookie sheet. In a 2 quart saucepan, over medium heat, heat margarine, salt and one cup of water until it melts and boils. Remove from heat.

Provided by leta18

Time 1h40m

Yield 8 Servings

Number Of Ingredients 9

1/2 cup margarine
1/4 teaspoon salt
1 cup flour
4 eggs
1 small Rich's Whip Defrosted
1 bag Vanilla Pudding Instant
1/4 cup Pareve Milk
1/2 teaspoon Almond Extract
1 cup water

Steps:

  • Grease a large cookie sheet. In a 2 quart saucepan, over medium heat, heat margarine, salt and one cup of water until it melts and boils. Remove from heat. Add flour, all at once with wooden spoon, beating vigorously until mixture forms a ball. Add eggs, one at a time, beating with wooden spoon after each addition. Preheat oven to 375. Spoon 1/2 cup batter into pastry bag with large writing tip. On greased cookie sheet, pipe 8 (3 inch long) "question marks" for swans neck, making a small dollop at the beginning of each head. Drop remaining batter, using a large spoon and pushing off with rubber spatula, onto cookie sheet into 8 large mounds, 3 inches apart. With moistened fingers, smooth batter to round mounds off. Bake 20 minutes until necks are golden. Remove just the necks to a wire rack to cool. Continue baking creme puffs 45-50 minutes longer until golden. Remove to wire racks to cool. Almond Creme Filling: Beat Rich's whip until soft peaks form. Set aside. Prepare pudding mix with milk. Fold in whipped cream and almond extract. Cut off top third of cream puffs and set aside. Spoon some cream mixture into each puff (swan's body). Cut reserved top pieces in half. Set into cream for wings. Place swans necks into cream. Refrigerate. On serving dish arrange swans in a pretty pattern. Dust confectionary sugar on top of each swan... Enjoy!!

Nutrition Facts :

CREAM PUFF SWANS



Cream Puff Swans image

Elegant and adorable, homemade Cream Puff Swans with pate a choux paste, fluffy pastry cream, wings, peak and all are a must-try home baking project.

Provided by Barbara Bakes LLC

Categories     Pastry

Time 25m

Number Of Ingredients 16

1/2 cup 1 stick unsalted butter
1 cup water
1/4 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
4 large eggs
1 large egg
1 teaspoon water
3/4 cup granulated sugar
1/3 cup flour
1/4 teaspoon salt
2 cups milk
3 egg yolks (beaten)
2 tablespoons butter
1 1/2 teaspoons vanilla bean paste or vanilla extract
1/2 cup whipping cream

Steps:

  • PASTRY
  • Preheat the oven to 425ºF. Place templates on baking sheets; line with parchment paper. Measure flour and set aside.
  • In a large saucepan, bring butter, water, salt, and sugar to a boil over medium-high heat. Remove the pan from the heat and add the flour all at once. Stir quickly until all the flour is incorporated, about a minute. Return to the heat and cook, stirring constantly, for another minute or two.
  • Transfer dough to the bowl of an electric mixer, and let cool for 5 minutes.
  • Add the eggs one at a time, beating well after each addition; beat until the dough loses its "slimy" look, and each egg is incorporated. (You may only need 3 eggs, depending on your climate.) The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl.
  • Spoon dough into a pastry bag fitted with a coupler. Attach a #10 tip (1/2-inch) to coupler. Pipe dough to make 12 swan necks on a baking sheet, using template as a guide. Smooth out peaks and round tops with a moistened finger; remove template. (You're aiming for something between a numeral 2 and a question mark, with a little beak if you're skilled and/or lucky.)
  • Remove the tip from the bag and pipe out 12 swan bodies on a second baking sheet, using template as a guide. These will be about 3" long, and about 2" wide. One end should be a bit narrower than the other. Smooth out peaks and round tops with a moistened finger; remove template.
  • Egg wash: Whisk together 1 egg and 1 teaspoon water. Brush tops of dough with egg mixture. Place swan necks on baking sheet in the freezer.
  • Bake swan bodies at 425° for 5 minutes; reduce oven temperature to 375°, and bake 30 minutes or until puffy and golden brown. Remove from the baking sheet to a wire rack, and cool completely.
  • Bake swan necks at 375° for 15 minutes or until puffy and golden brown. Remove from the baking sheet to a wire rack, and cool completely.
  • PASTRY CREAM
  • In a medium saucepan, combine the sugar, flour, and salt. Gradually whisk in milk. Cook over medium heat, stirring constantly until mixture starts to boil. Cook for 2 minutes until thickened.
  • Remove from the stove. Slowly whisk 1/4 cup of the hot mixture into the beaten egg yolks, and immediately add the egg yolk mixture to the hot mixture in the saucepan. Cook for 2 more minutes, stirring constantly. Remove from heat and add butter and vanilla. Transfer the mixture to a medium bowl. Cover with plastic and refrigerate until well chilled, about 1 hour or overnight.
  • When pudding is chilled, whip cream to form soft peaks. Gently fold the whipped cream into the pudding until evenly mixed. Cover and chill until ready to use.
  • ASSEMBLY
  • Cut swan bodies in half horizontally. Cut the top halves in half to create two wings.
  • Dollop or pipe a small amount of pastry cream onto the widest part of the bottom halves. Fix the swan necks in the cream. After you've put the neck in place, fill the bottom halves with additional pastry cream. Place wings on each side.
  • Chill until ready to serve. Sprinkle with powdered sugar before serving if desired.

Nutrition Facts : ServingSize 1 g, Calories 222 kcal, Carbohydrate 26 g, Protein 6 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 144 mg, Sodium 164 mg, Sugar 14 g, UnsaturatedFat 4 g

WEDDING SWAN CREAM PUFFS



Wedding Swan Cream Puffs image

Grandpa's farm was the setting for our serviceman son's wedding to his German bride. The reception included special touches like these impressive elegant pastries. They look beautiful and taste marvelous.

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 3 dozen.

Number Of Ingredients 8

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
2 packages (3.4 ounces each) instant vanilla pudding mix
2 tablespoons seedless raspberry jam, optional
Confectioners' sugar

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.

Nutrition Facts :

GOURMET CREAM PUFF SWANS RECIPE



Gourmet Cream Puff Swans Recipe image

Although this recipe for cream puff swans has multiple steps, it's easy to follow along with, and you'll feel like a pro pastry chef in no time.

Provided by Eric Ngo,Tasting Table Staff

Categories     dessert

Time 1h10m

Number Of Ingredients 7

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)

Steps:

  • Heat water, butter, sugar, and salt in a saucepan on low until butter has melted.
  • Turn the heat to high, and allow the mixture to reach a rolling boil.
  • Add the flour and stir with a stiff spatula until the mixture has the consistency of mashed potatoes.
  • Turn the heat down to medium for one minute. Take off heat and set this panade aside to cool to room temperature.
  • Crack the eggs into a bowl and stir with a fork.
  • Transfer the room temperature panade to a kitchen stand mixer bowl.
  • Using the paddle attachment, add the eggs in three parts at medium speed.
  • 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).
  • Preheat oven to 360 degrees Fahrenheit.
  • Bake the swan bodies for 30 to 40 minutes.
  • Bake the swan heads and necks for 15 to 20 minutes.
  • Using a serrated knife or kitchen shears, slice off the top quarter of each swan body, and then slice each quarter into vertical halves.
  • Fill the body with whipped cream.
  • Add the vertically sliced halves to the sides as wings.
  • Top with the head and neck piece.
  • Serve immediately. Store leftovers in the refrigerator for up to 2 days.

Nutrition Facts : Calories 123 calories, Carbohydrate 9 g carbohydrates, Cholesterol 63 mg cholesterol, Fat 8 g fat, Fiber 0 g fiber, Protein 3 g protein, SaturatedFat 5 g saturated fat, ServingSize 0 g, Sodium 124 mg, Sugar 2 g, TransFat 0 g

CREAM PUFF SHELLS



Cream Puff Shells image

Choux pastry -- fill with sweetened whipped cream or custard.

Provided by GINGER P

Categories     World Cuisine Recipes     European     French

Time 1h

Yield 12

Number Of Ingredients 5

½ cup shortening
⅛ teaspoon salt
1 cup boiling water
1 cup sifted all-purpose flour
4 eggs

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). In medium saucepan, combine shortening, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.
  • Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 8.1 g, Cholesterol 62 mg, Fat 10.3 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 47.8 mg, Sugar 0.2 g

SWAN PROFITEROLES



Swan Profiteroles image

Swan-shaped pastries filled with vanilla ice cream are perched on a pool of chocolate sauce in this most elegant dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes about 24

Number Of Ingredients 9

1 stick (1/2 cup) unsalted butter, cut into pieces
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1 1/4 cups unbleached all-purpose flour
4 large eggs, room temperature, plus 1 large egg, lightly beaten
2 pints vanilla ice cream
6 ounces semisweet chocolate, finely chopped
1 cup heavy cream
Confectioners' sugar, for dusting

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.

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