Swans recipe of choux pastry of of 19-03-2018 [Updated on 19-03-2018]
THE choux pastry swans they are not only good but also beautiful pastries to serve. If today you are struggling with the zeppole di San Giuseppe, you might think of using part of the dough to obtain swans to be stuffed with Chantilly cream and cover them with plenty of icing sugar.
The recipe of the choux pastry is from the master Montersino and this is already a guarantee of success, then add that these sweets are very scenographic and you will get a cake to serve to dads that really scream this year: P
I leave you to the recipe and I wish all the fathers who follow the blog to spend this party surrounded by the love of their children who at any age need their strong but sweet figure: *
How to make choux pastry swans
Put the butter, salt, milk and water in a saucepan and bring to a boil.
As soon as the butter is completely melted, remove the pan from the heat and add the flour all at once.
Mix it into the mixture with a wooden spoon, stirring vigorously, then put it back on low heat for a minute.
When the mixture comes off easily from the sides of the pan and forms a dull patina on the bottom, it means that it is ready.
Then put the mixture in the bowl of the mixer and let it cool about 10 minutes. At this point, incorporate the eggs a little at a time, after adding the first egg, you have to wait for it to be incorporated into the dough before moving on to add the next one.
The dough will be ready when it is nice and full-bodied and will not fall off the spoon easily if shaken.
To form the swans, transfer the cream into two pastry bags and line a baking sheet with parchment paper.
Use the pastry bag with the wide star spout to make the body, about 8 cm, pressing it firmly and loosening it at the end.
Use the one with the round spout to make the heads, about 8 cm, forming "S".
Now bake in a static oven at 200 ° C for 10 minutes and then at 170 ° C for another 10 minutes.
Once cooked, let them cool with the oven door open.
Now prepare the Chantilly cream by whipping the cold cream from the fridge in a bowl previously cooled in the refrigerator, when the cream has almost reached a firm consistency, add the icing sugar, whipping until the cream is well whipped
At this point, cut the body cap and divide it in half.
Now stuff with a generous layer of Chantilly cream and close with the wings placed slightly oblique.
Then place your head too and do the same with the other swans.
Add plenty of powdered sugar to your choux pastry swans and serve.