Pâte à Choux Swans with filled Cream Cheese Chantilly
- 1/4 cup butter
- 1/4 cup 240 ml water
- 1/4 cup Milk
- 1/8 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup /70g all-purpose flour
- 2 large eggs
- Cream cheese Chantilly
- 2 oz cream cheese softened at room temperature
- 1 cup heavy cream
- 2 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- Line at least two baking sheets with silicone mats or parchment paper, or grease pans well.
- Preheat oven to moderately hot 375°F/190°C/gas mark 5 .
- In a small saucepan, combine butter, milk, water, sugar and salt. Heat until milk and water boils and butter melts, then remove from stove.
- Add flour all at once by sifting well and beat the mixture until the dough pulls away from the sides of the pot.
- Set aside for about 5 minutes or dough is cool enough to touch.
- Add one egg at a time and beat until well combined. Add remaining eggs individually, beating vigorously after each addition. Resulting mixture should be somewhat glossy, very smooth, and somewhat thick.
- Using a ¼” (6 mm) tip on a pastry bag, pipe out about 11 swan heads. 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 11 swan bodies. These will be about 1.5” (40 mm) long, and about 1” (25 mm) wide. One end should be a bit narrower than the other.
- Bake the heads for 10 minutes and bodies for about 27 minutes until golden and puffy.
- Remove the pastries to a cooling rack, and let cool completely before filling.
- Cream cheese Chantilly
- Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream cheese ,sugar and vanilla extract and beat until everything mix well.While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak. Do not over-whip.
- Take a swan body and use a very sharp knife to cut off the top ½.
- Cut the removed top down the center to make two wings.
- Dollop a bit of filling into the body, insert head, and then add wings.
- Your first attempt will probably not look like much, but the more you make, the more your bevy of swans will become a beautiful work of swan art.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.