Choux Pastry Swans
By: Chef Keem
Published: Monday, November 30, 2009 - 4:10pm

Ingredients




Pate a choux dough (see recipe on this site)

Preparation

1 For the "necks", pipe the desired number of "S" shapes onto the parchment-lined sheet pan; 2 Before you pull the tip off the individual "S" shapes, create the "head" through a quick downward motion and little extra pressure. 3 For the "body", use a second sheet pan; start piping a ring and keep spiraling upwards until you have a mound about 2" across and 1.5" tall. 4 Bake at 350 degrees for about 45 minutes. 5 Remove the pan with the "necks"; turn off the heat and leave the "bodies" in the oven (door slightly ajar) to dry out the inside of the pastry. 6 After about 30 minutes, take out the pan and let cool completely. 7 Cut the tops off the "body" and pull any excess dough from the inside to create a nice opening for the filling. 8 Cut the tops in half and dust with powdered sugar. 9 Fill the "body" cavities with pastry cream and a dollop of whipped cream. 10 Arrange the top halves on either side of the cavity so they resemble "wings" (pointing upwards). 11 Stick the "neck" into the filling between the "wings", showing a slightly backwards-leaning "S". Voila! 12 Serve on a pool of fruit sauce and garnish with fruit pieces and nuts.

About


It's difficult to give exact baking instructions for this recipe - the yield and outcome depends on your oven calibration, any kitchen drafts, and even the execution of the dough itself. I definitely recommend a trial run before you plan a public presentation. On the other hand, this is a very simple and easy way to make a fancy dessert, once you have practiced it a couple of times.
The drying-out of the "bodies" in the turned-off oven is a crucial step. You don't want to over-bake the pastry because it burns easily. A wet interior can be removed before filling the bottoms, but any remaining under-baked inside would taste gooey. Try to find your own way of achieving a balance between a nicely-browned outside and a well-done inside.
And once you have mastered the "swan" - go ahead and make a "dragon"!  :-)