SWAN ECLAIRS

Impress your guests this holiday season and learn how to make these beautiful romantic swans made with pate a choux pastry dough. This is a recipe that is easily split into 2 days/sessions so you won't be overwhelmed. On the first day bake the pate a choux swan bodies and heads, and the second day make the cream and assemble. You can also customize these with any kind of cream for the filling. And add some berries inside for a nice surprise.

What You Need
Pate a choux dough:
Water
Milk
Butter
Salt
Sugar
Vanilla
Flour
Eggs
Whipped cream topping:
Heavy Cream
Powder Sugar
Vanilla

Preheat oven to 450F
In a saucepan bring to a simmer water, milk, butter, salt, sugar, vanilla


Take off heat and sift in flour, and stir until ball forms.



Place back onto stove top on medium heat mix dough until film forms on the bottom of sauce pan
Take off heat and let dough cool for 15 minutes

On medium speed with a electric mixer break up the dough and add 1 egg at a time, until all eggs are incorperated.



Reserve about ¼ of the pate a choux for the swan heads
Fill piping bag with a 4B Wilton piping tip for the body of the swan and squeeze out a circle then slowly pull away as your pressure lightens to create the elongated tail.


Bake in preheated oven for 25-30 minutes

Using a wilton 8 tip pipe a S or a question mark. Then going back to the top tip pipe a dollop and pull away to get the beak and head of the swan. Make extra swan heads incase some dont turn out, or break.

Bake for 10-12 minutes
Take the swan body and cut the top off, it should be hallow. Take the top portion and cut vertically from the top to bottom to create the wings



In electric mixer prepare your cream. Beat cold heavy whipping cream with powder sugar and add vanilla beat until stiff peaks form. For optimum results cool your mixing bowl in the freezer before whipping cream. Transfer cream to pipping bag and pipe into bottoms of swan body. Insert wings on top of cream making them stand more the just lay on top and insert swan head in between the wings.



Dust with powder sugar and Enjoy!

SWAN ECLAIRS

Julie Chelombitko

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Prep Time 1 hour hr 30 minutes mins

Cook Time 30 minutes mins

Course Dessert

Servings 40 swans

Equipment

• pipping bag
• wilton pipping tips
• baking sheets

Ingredients

  

• ½ cup water
• ½ cup milk
• 8 tablespoon butter
• 1 tsp salt
• 3 teaspoon sugar
• 1 teaspoon vanilla
• 1 cup flour
• 5 eggs

Instructions

 

• Preheat oven to 450°F
• In a saucepan bring to a simmer water, milk, butter, salt, sugar, vanilla
• Take off heat and sift in flour, and stir until ball forms.
• Place back onto stove top on medium heat mix dough until film forms on the bottom of sauce pan
• Let dough cool for 15 minutes.
• On medium speed with a electric mixer break up the dough and add 1 egg at a time, until all eggs are incorperated.
• Reserve about ¼ of the pate a choux for swan heads
• Fill piping bag with a 4B wilton piping tip for the body of the swan and squeeze out a circle then slowly pull away as your pressure lightens to create the elongated tail.
• Bake in preheated oven for 25-30 minutes
• In the meantime pipe the swan heads with the remaining pate a choux.
• Using a wilton 8 tip pipe a S or a question mark. Then going back to the top tip pipe a dollop and pull away to get the beak and head of the swan. (make extra swan heads)
• Bake heads for 10-12 minutes
• Take the swan and cut the top off, it should be hallow. Take the top portion and cut vertically from the top to bottom to create the wings
• In a electric mixer prepare your cream
• Beat cold heavy whipping cream with powder sugar and add vanilla beat until stiff peaks form. For optimum results cool your mixing bowl in the freezer before whipping cream
• Transfer cream to pipping bag and pipe into bottoms of swan body. Insert wings on top of cream making them stand more the just lay on top and insert swan head in between the wings. Dust with powder sugar and Enjoy!

Keyword dessert, ECLAIR, PASTRY, PATE A CHOUX, SWAN ECLAIR