WEDDING SWAN CREAM PUFFS
Grandpa's farm was the setting for our serviceman son's wedding to his German bride. The reception included special touches like these impressive elegant pastries. They look beautiful and taste marvelous.
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a heavy saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny. , Cut a small hole in the corner of pastry bag or heavy-duty resealable plastic bag; insert round pastry tip #7. Fill bag with batter. On a greased baking sheet, pipe 3 dozen 2-in.-long "S" shapes for the swan necks, making a small dollop at the end of each for the head. Bake at 400° for 5-8 minutes or until golden brown. Remove to wire racks to cool. , For swan bodies, drop remaining batter by 36 level tablespoonfuls 2 in. apart onto greased baking sheets. With a small icing knife or spatula, shape batter into 2-in. x 1-1/2-in. teardrops. Bake at 400° for 30-35 minutes or until golden brown. Cool on wire racks. , Meanwhile, prepare pudding according to package directions for pie filling; chill. , Just before serving, cut off top third of swan bodies; set tops aside. Remove any soft dough inside. Spoon filling into bottoms of puffs. Top each with a small amount of jam if desired. Cut reserved tops in half lengthwise to form wings; set wings in filling. Place necks in filling. Dust with confectioners' sugar.
Nutrition Facts :
CLASSIC CREAM PUFFS
The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 28
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
- Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
- For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
- Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
- Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.
SWAN PUFF, CHOCOLATE SAUCE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 7
Steps:
- First sift the flour onto folded paper. Put the milk, butter, salt and sugar into a saucepan and bring to a boil. Add the flour all at once into the pan, stirring all the time with a wooden spoon or spatula. Cook this until the paste comes away from the side of the pan and forms a lump, then take the pan off the heat and let it cool a little. Put the paste into a bowl and stir in one egg, which must be completely blended in before the next egg is added, and so on until all the eggs have been incorporated. The paste is ready when it has a silky sheen and is supple and easy to pipe. When preparing swan shapes which need volume, preheat oven with steam to ensure an excellent rise and bake for 15 minutes to 20 minutes at 425 degrees Fahrenheit. To Shape Swan: Fill the piping bag with choux paste and pipe 6 large cream puff, the size of a small egg, then 6 very thin 5-inch long "S" shape which will form the head and the neck of the swan. When it is cooked and cooled, cut the top of the cream puff one-fourth of the way down. Fill the cream puff with chantilly cream (whipped cream). Cut the top of cream puff in two, placing the two pieces on either side of the cream to form the wings of the swan. Then place the bottom of the "S" shape in the chantilly cream. The swan is ready. Serve on plate with chocolate sauce.
SWAN PROFITEROLES
Swan-shaped pastries filled with vanilla ice cream are perched on a pool of chocolate sauce in this most elegant dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 24
Number Of Ingredients 9
Steps:
- Pate a Choux: Place an 11-by-17-inch piece of parchment lengthwise on work surface. Using a pencil and ruler, draw sets of parallel lines to make a grid that will be the guide for piping out the swans: Starting 3/4 inch up from the bottom edge, draw a line across the paper. Draw a second parallel line, 2 1/2 inches above the first. Draw a third parallel line, 1 inch above the second line, and a fourth line 2 1/2 inches above the third. Draw another line 1 inch above the fourth line, and a sixth line 2 1/2 inches above that. This should leave a 3/4-inch border at the top. Place parchment, pencil-side down on an 11-by-17-inch unrimmed baking sheet. Set aside.
- Preheat oven to 450 degrees. In a medium saucepan, heat butter, granulated sugar, salt, and 1 cup water over medium; bring to a boil. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides of pan and a film forms on bottom, about 3 minutes.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed until slightly cooled, 1 1/2 to 2 minutes. With mixer on low speed, add 4 eggs, one at a time, beating until each is fully incorporated and a soft peak forms when you touch dough with your finger.
- Fit a large 18-inch pastry bag with a 1/2-inch round tip (such as Ateco #806). Fill with a generous three-quarters of the dough. Fit a small pastry bag with an 1/8-inch round tip (such as Ateco #11). Fill with remaining dough. Using the large pastry bag, squeeze out 18 large teardrops of dough onto prepared baking sheet, spacing 1 inch apart and staying between the lines. Form the heads: On a separate parchment-lined unrimmed baking sheet, using the small pastry bag, squeeze out 18 small S shapes, like question marks but with the second end slightly curved as well. Make a pointed beak by pulling up the tip at the edge of the head.
- Brush beaten egg over swan bodies and heads. Bake bodies 10 minutes, then reduce oven temperature to 375 degrees and add heads. Continue baking until golden and airy, about 25 minutes. Transfer sheets to wire racks and let cool completely, about 1 hour.
- Assembly: Gently slice off top of bodies with a sharp serrated knife. Cut tops in half. Working quickly, fill each body with a small scoop of ice cream. Place both pieces of the top back on ice cream to simulate wings; place a head into the ice cream at the point where the two wings meet. Transfer swans to a baking sheet and freeze until ready to serve.
- Place chocolate in a medium bowl. Heat cream over medium; pour over chocolate. Let stand 5 minutes; stir until smooth. Let cool at room temperature until ready to use. Spoon a pool of chocolate sauce on each plate and top with a swan. Dust with confectioners' sugar. Serve immediately.
OLD-FASHIONED CREAM PUFFS WITH CHANTILLY CREAM FILLING
Make and share this Old-Fashioned Cream Puffs With Chantilly Cream Filling recipe from Food.com.
Provided by Jacquie
Categories Dessert
Time 1h40m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine water and butter in a heavy saucepan and place over medium heat. Cook until butter is melted and water comes to a boil.
- Add all the flour and salt.
- Stir vigorously with a wooden spoon until mixture is smooth and leaves side of pan, forming a ball.
- Turn off heat and add first egg. Beat until well mixed. (You can use an electric mixer to beat in eggs.
- Continue adding eggs, one at a time, beating well after the addition of each egg.
- Add the egg white last.
- Beat until smooth.
- Cover lightly and let stand until cool.
- Spoon pastry into icing bag with a 1-inch plain piping tube attached and pipe into large puffs on a lightly-greased baking sheet. Do not place too close together.
- Bake in a preheated 450 degree oven for 8 minutes. Reduce heat to 350 degrees and bake for 45 minutes longer or until dry.
- Do not under cook or they will "fall" and be unrecoverable.
- As soon as the puffs have been removed from the oven, make a slit in the side of each.
- Let cool thoroughly on wire racks.
- Filling: Whip the cream with an electric mixer until stiff peaks form. Add confectioners' sugar, 1 tablespoon at a time, beating gently. Add the brandy, a small amount at a time. Fold in the egg white gently, but thoroughly.
- Make a small hole in the side of each puff with the tip of a small knife.
- Pipe whipped cream into each puff.
- Dust generously with confectioners' sugar.
Nutrition Facts : Calories 148.7, Fat 12.3, SaturatedFat 7.3, Cholesterol 81.4, Sodium 80.8, Carbohydrate 7, Fiber 0.2, Sugar 1.5, Protein 2.9
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CREAM PUFF SWAN RECIPE | BARBARA BAKES
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- Preheat the oven to 425ºF. Place templates on baking sheets; line with parchment paper. Measure flour and set aside.
- In a large saucepan, bring butter, water, salt, and sugar to a boil over medium-high heat. Remove the pan from the heat and add the flour all at once. Stir quickly until all the flour is incorporated, about a minute. Return to the heat and cook, stirring constantly, for another minute or two.
- Add the eggs one at a time, beating well after each addition; beat until the dough loses its “slimy” look, and each egg is incorporated. (You may only need 3 eggs, depending on your climate.) The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl.
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- Grease a large cookie sheet. In a 2 quart saucepan, over medium heat, heat margarine, salt and one cup of water until it melts and boils. Remove from heat. Add flour, all at once with wooden spoon, beating vigorously until mixture forms a ball. Add eggs, one at a time, beating with wooden spoon after each addition. Preheat oven to 375. Spoon 1/2 cup batter into pastry bag with large writing tip. On greased cookie sheet, pipe 8 (3 inch long) "question marks" for swans neck, making a small dollop at the beginning of each head. Drop remaining batter, using a large spoon and pushing off with rubber spatula, onto cookie sheet into 8 large mounds, 3 inches apart. With moistened fingers, smooth batter to round mounds off. Bake 20 minutes until necks are golden.
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- Cut off top third of cream puffs and set aside. Spoon some cream mixture into each puff (swan's body). Cut reserved top pieces in half. Set into cream for wings. Place swans necks into cream. Refrigerate.
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