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Choux Pastry Swans


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Ingredients

20 portion(s)

Pastry

  • 80 g Butter
  • 250 g water
  • 140 g plain flour, sifted
  • 4 eggs

Filling

  • 250 g cream
  • 20 g castor sugar
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Recipe's preparation

  1. Preheat oven to 220 deg celsius.

     

    Place butter & water in thermomix. Set at 100degrees and stir, bring to a fast boil. Add flour and stir until mixture balls and comes away from sides of TM. Add eggs, one at a time, mixing thoroughly until mixture is smooth and glossy.

     

    Place a scoop of dough in a piping bag with a medium sized plain round nozzle. Pipe swan necks - make a number 2 shape -  onto a tray lined with baking paper. Bake approx 5 minutes - watch carefully and don't let them colour.

     

    Place remaining dough in a piping bag with a large fluted nozzle. Pipe swan bodings - a large oval shape. Bake approx 15-20 minutes, until golden brown & puffed. Don't open oven door while cooking. 

     

    Let cool completely. Cut swan bodies in half horizontally and then cut the top half in half down the centre. 

     

    Whip cream in TM with the butterfly until fluffy. Add the sugar. Mix until dissolved.

     

    Pipe the whipped cream on the swan base, and place the two top quarters on angles on the top of the cream, making wings. Slide a swan neck into the front of the cream.

     

    Makes a light dessert, or just enjoy as a sweet treat!

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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