Recipe Ingredient
- 1 recipe choux pastry (See Below)
Instructions
- Pipe the swan bodies and necks
- Preheat oven to 200 degrees Celcius. Line two baking pans with parchment paper.
- Using the larger bag with the star tip, pipe dough in 2 1/2 inch long teardrops until you have used up 3/4 of the paste.
- Brush with egg wash.
- With the smaller bag, pipe the remaining 1/4 of the paste for the head and neck by making a reverse 'S' shape. Let the paste to puddle a bit when you start to make the head a bit bigger. Place a slivered almond on the head to form a beak. Do not brush with egg wash.
- Bake the swans
- Place the swans and bodies in a preheated 200 degrees Celcius oven.
- Bake the heads for 5 to 8 minutes, depending on thickness. Remove and let cool.
- Bake the bodies for 20 to 25 minutes. Allow to cool.
- Assemble the swans
- When the teardrops have cooled, use a serrated knife to cut them in half. Remove the top half of the teardrop and cut in half again to form the wings.
- Fill a pastry bag with whipped cream and pipe the cream onto the bottom of the tear drop.
- Fit the wings onto the body with the wings tipped upward.
- Place a head between wings and transfer swans to individual serving plates.
- Add a pool of sauce: Chocolate, raspberry or crème anglaise (vanilla sauce).
