Swans
Swan-shaped puff pastry desserts, assembled from an oval body, neck, and wings.
Ingredients
Choux pastry dough (use the éclair recipe)
Instructions
1
Pipe the body
Use the éclair recipe. Using a piping bag fitted with a 1/2 inch (12 mm) piping tip, pipe oval-shaped bodies onto a greased baking sheet or one lined with parchment paper.
2
Pipe the neck
Switch to a 1/4 inch (6 mm) piping tip to pipe the neck and head. The shape should resemble the number 2. Start piping the neck from the bottom, end at the head, and pull the piping tip away to form the beak. Bake the bodies at the standard éclair baking temperature; the necks require a lower temperature.
3
Prep for assembly
Once cooled, slice the bodies in half horizontally, and cut the top halves in half vertically.
4
Assembly
Pipe fresh cream onto the bottom body halves, insert the necks and heads, and arrange the two top halves to resemble wings.
