Recipe: Swan Choux Pastry

Posted by ~RnR~ in Cooking Class, Desserts and Snacks

Swan Choux Pastry

by Lisa

Equipments:
Whisk
Piping bag
Wooden spoon
2 Pots
Baking trays
Oil spray/ greaseproof paper
Spatula
Strainer

Ingredients:
*Choux paste
240 ml water
80 gm butter cubed
160 gm flour
4-5 eggs

*Cream filling (Cream Chantilly)
100 ml thickened cream
1 tsp vanilla essence
2 tbs sugar
few drops of brandy (optional)

Making filling:
Put cream, vanilla essence, sugar in a bowl and whisk until stiff peak

Put in piping bag, put in fridge

Making Choux Paste :

1. Heat up water and butter in a pot, bring to boil

2. Once it’s boiling put the flour at once and stir with wooden spoon, lower the heat

3. Stir continuously until it’s combined well
4. Take off from the stove and continue stirring until cooling down à set aside

5. Beat the eggs, put gradually into the pot ( the paste), pour the egg a little bit by a little bit until it’s mixed well ( stir continuously in fast speed otherwise it will split)

6. Check the consistency, not too runny but not too thick

7. Divide into 2 part ( ¾ and ¼ )
8. For the body : use the ¾ part put in the piping bag with star nozzle
9. For the head : use the ¼ part put in the piping bag with small round nozzle
10. Spray baking tray with oil or put the greaseproof paper to prevent sticking
11. Pipe the choux paste

12. Reheat the oven into 220°C, it must be reheated before to make sure the temperature is high
13. Put in oven at 220°C for 10 minutes, don’t open the oven for the first 10 minutes because it’s very important that the mixture is raising up perfectly, must be double in size. ( it could take more than 10 minutes for raising up, depends on the oven and the temperature, therefore always keep an eye on the oven!)
14. Then, lower the temperature to 170°C and continue baking until it’s golden brown evenly in colour about 5-10 minutes.
15. Take out from the oven, let it rest.

16. Cut the choux pastry as shown below

17. Pipe the Chantilly cream

18. Follow the steps as shown by the pictures below

19. Garnish with icing sugar and it's done!!!

-Rondoletti-