CREAM PUFF SWANS
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
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
PUFF PASTRY SWANS
The Puff Pastry Swans recipe out of our category choux pastry! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°C (approximately 395°F) upper and lower heat.
- Place the milk, salt and butter in a small saucepan and bring to a boil. Remove from the heat and add the flour. With a wooden spoon, mix well. Place the dough back on the heat. Continue to stir vigorously until the dough lifts off the bottom of the pan and a white coating has formed. Transfer the dough to a bowl and let cool briefly. Add the eggs one at a time stirring until well incorporated. Knead the mixture into a smooth dough and then place into a piping bag with a smooth tip.
- On a baking tray lined with parchment paper, pipe 8 large balls (about 4 cm (approximately 1 1/2 inches) in diameter). With the remaining dough, pipe 8 2 cm (approximately 3/4 inch) pieces onto the lined tray for the necks and tails. Bake for 15 to 30 minutes until golden brown in the preheated oven. You might need to remove the necks and tails before the bodies are done.
- Transfer the baked dough from the tray to a wire rack and let cool. Cut a little lid off the balls and let cool completely.
- Then cut the lid into two pieces and set it aside as the wings.
- For the filling: Beat the cream with the vanilla sugar until stiff and place into a piping bag with a serrated tip. To assemble: Pipe about half into each swan and place the other pieces in so that there is a small tail and a curving neck. Serve dusted with powdered sugar.
WEDDING SWAN CREAM PUFFS
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
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 :
SWAN PROFITEROLES
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
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.
PUFF PASTRY
If you've ever wanted to make authentic puff pastry from scratch, this is the recipe. Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting appetizers.
Provided by your mom
Categories Bread Quick Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 4
Steps:
- Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.
- Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
- On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.
- Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.
Nutrition Facts : Calories 135.6 calories, Cholesterol 40.7 mg, Fat 15.3 g, Protein 0.2 g, SaturatedFat 9.7 g, Sodium 244.9 mg
More about "puff pastry swans recipes"
CAKE FLOUR PUFF PASTRY RECIPE – SWANS DOWN® CAKE FLOUR
From swansdown.com
4/5 (1)Estimated Reading Time 2 mins
- MAKE DOUGH BASE: Combine bread flour, cake flour and salt in a large mixing bowl and whisk to combine. Using a box grater, grate cold butter into the flour bowl.
- MAKE BUTTER BASE: Combine butter and cake flour in the bowl of an electric mixer and beat until smooth and resembling thick cream cheese. Set aside. (When you pull the dough base out of the refrigerator the dough base and butter base should be the same consistency.)
- ASSEMBLE PASTRY DOUGH: Roll rested dough base into 1/2 -inch-thick rectangle with one side 3 times as long as it wide. Spread butter base over two-thirds of the dough base with an offset spatula, leaving a 1-inch border of dough around the butter.
- FOLD the un-buttered third of the dough toward the center (similar to folding a letter), over the center third. Fold the remaining third on top. Make sure the corners are squared and even.
- REMOVE pastry dough from refrigerator and place on lightly floured surface with dough turned so that the length becomes the width. Roll dough out lengthwise into a rectangle (with one side 3 times as long as wide).
CREAM PUFF SWANS (CHOUX PASTRY) | RECIPE | CREAM PUFFS, CHOCOLATE …
From pinterest.ca
EGGNOG FILLED CREAM PUFFS FOR 7 SWANS A SWIMMING - 3 WINKS …
From 3winksdesign.com
DISCOVERNET | GOURMET CREAM PUFF SWANS RECIPE
From discovernet.io
10 PUFF PASTRY SWANS IDEAS | PASTRY, COOKING RECIPES, FOOD
From pinterest.co.uk
CREAM PUFF PASTRY SWANS FROM BAKING BY JAMES PETERSON - CKBK
PASTRY FLOUR CAKE FLOUR RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
43 PUFF PASTRY RECIPES YOU HAVE TO TRY | TASTE OF HOME
RECIPES – PUFF PASTRY
From puffpastry.com
HOW TO MAKE CHOUX PASTRY SWANS - EAT COOK EXPLORE
From eatcookexplore.com
12 QUICK AND EASY PUFF PASTRY APPETIZERS | ALLRECIPES
From allrecipes.com
PRUE LEITH’S CHOUX SWANS - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
DARING BAKERS: CREAM PUFF SWANS! - KORENA IN THE KITCHEN
From korenainthekitchen.com
RECIPES > BAKED GOODS > HOW TO MAKE CREAM PUFF SWANS
From mobirecipe.com
CREAM PUFF SWANS (CHOUX PASTRY) - CHOCOLATES & CHAI
From chocolatesandchai.com
280 PUFF PASTRY DESSERTS IDEAS IN 2022 | DESSERTS, MACARON RECIPE ...
From pinterest.com
12 SCRUMPTIOUS FRENCH PASTRY RECIPES - RECIPES FROM EUROPE
From recipesfromeurope.com
PASTRY SWANS TUTORIAL - VERANDA
From veranda.com
CREAM PUFF PASTRY SWANS – ERECIPE
From erecipe.com
CAKE FLOUR PâTE à CHOUX DOUGH RECIPE (CREAM PUFF DOUGH) – …
From swansdown.com
10 BEST PUFF PASTRY SANDWICHES RECIPES | YUMMLY
From yummly.com
PUFF PASTRY SWANS | PUFF PASTRY RECIPES APPETIZERS, FANCY APPETIZER ...
From pinterest.com
10 BEST PUFF PASTRY SHELLS RECIPES | YUMMLY
From yummly.com
CREAM PUFF PASTRY - HOW TO MAKE A SWAN - YOUTUBE
From youtube.com
GOURMET CREAM PUFF SWANS RECIPE - TASTINGTABLE.COM
From tastingtable.com
CREAM PUFF SWANS | CAKE RECIPE | CHEESECAKE RECIPE | CHOCOLATE …
From tastelife.tv
10 CREAM PUFF SWANS RECIPE IDEAS - FOOD NEWS
From foodnewsnews.com
CREAM PUFF SWANS (CHOUX PASTRY) | RECIPE | CREAM PUFFS, CHOUX …
From pinterest.ca
SWAN CREAM PUFFS - JAMIE GELLER
From jamiegeller.com
ALL PUFF PASTRY RECIPES – PUFF PASTRY
From puffpastry.com
SEVEN SWANS A SWIMMING PUFF PASTRY STUFFED WITH MUSHROOM AND …
From myheadisfullof.com
CREAM PUFF SWANS | CAKE RECIPE | CHEESECAKE RECIPE | CHOCOLATE …
From m.tastelife.tv
CHOUX PASTRY SWANS A FRENCH BAKER’S CHALLENGE
From perfectlyprovence.co
CHEF DE CUISINE: RECIPE: CHOUX PASTRY SWANS
From chefdecuisine.com
CAKE PASTRY FLOUR RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DIY CREAM PUFF SWAN RECIPE - FOOD NEWS
From foodnewsnews.com
PUFF PASTRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 QUICK AND EASY PUFF PASTRY APPETIZERS - THE SPRUCE EATS
From thespruceeats.com
NUTELLA AND PUFF PASTRY RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
WONDERFUL DIY LOVELY CREAM PUFF SWANS
From wonderfuldiy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love