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🍽️ Classic Choux Pastry Swans

393 kcal · 30 min · 4 servings

Classic Choux Pastry Swans Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring water, butter, and a pinch of salt to a boil in a pot.
  2. 2. Remove the pot from the heat and pour in the flour all at once.
  3. 3. Stir the mixture vigorously with a whisk immediately.
  4. 4. Place the pot back on the stove and keep stirring until a white layer forms on the bottom.
  5. 5. Switch to a wooden spoon and keep stirring until a dough ball forms around the spoon.
  6. 6. Let the dough cool down slightly until it is only lukewarm.
  7. 7. Mix the eggs one by one into the dough, adding each egg separately.
  8. 8. Use a hand mixer with dough hooks if needed, until the dough falls in long peaks from the spoon.
  9. 9. Preheat the oven to 200 degrees Celsius.
  10. 10. Line the baking sheets with parchment paper, or grease them and dust with flour.
  11. 11. Fill the dough into a piping bag fitted with a large star tip.
  12. 12. Pipe oval circles for the swan bodies onto the baking sheets.
  13. 13. Switch to a thinner star tip and pipe the necks in the shape of a number 2 or an S.
  14. 14. Bake the bodies for about 20 minutes in the oven.
  15. 15. Cut the baked bodies crosswise into two halves.
  16. 16. Split the top half of the bodies lengthwise to form the wings.
  17. 17. Whip cream stiff by stirring in vanilla milk powder.
  18. 18. Fill the bottom half of the bodies with the stiff cream.
  19. 19. Insert the necks and place the wings on top.
  20. 20. Decoratively dust the finished swans with powdered sugar.

Nutrition per serving