Youtor
Swans Cream Puffs and Eclairs
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=29nvObzAV1I
Blog tutorial: http://hungrymoomoocow.blogspot.com/2... • Be my friend! • Twitter@hungrymoomoocow • Instagram@hungrymoomoocow • Blogger@hungrymoomoocow • Facebook: / 960420374008109 • • Recipe for Swan and Eclair Cream Puffs • Choux Pastry (Eclairs and Cream Puffs) • 1/2 cup water • pinch of salt • 4 tablespoons of unsalted butter • 1/2 cup all purpose flour • 1 teaspoon of granulated sugar • 2 eggs • In a pot add water, butter, and salt. Cook till simmer. Stir and dump in the flour until it forms a ball dough. Remove from heat and add granulated sugar, stir • Wait 20 minutes, and let the dough cool. Add in one egg at a time, stirring until incorporated after each. • Using a 12 piping tip, pipe five balls for swan bodies, and 5 lines for eclairs. Using a #4 piping tip, pipe an S shape for a swan's neck, holding the piping bag sideways, pipe a small circle for the face, and drag it out to the left quickly. (I would suggest making more than 5 of these necks because they tend to break easily while assembling them later._ Bake eclairs and swan cream puff bodies 425 F for 20-25 minutes until golden and light in weight. Bake the necks at 425F for 5 minutes, watch them because they do burn fast. • Whipped Cream • 1 cup heavy cream • 1 teaspoon vanilla • 2 tablespoons granulated sugar or to taste • Combine cream, vanilla, sugar in a mixer and whip until stiff. • Ganache • 8 oz chopped chocolate • 8 oz heavy cream • In a pot heat heavy cream until boiled. Pour into a bowl of chopped chocolate. Wait 30 minutes before stirring. • Assembly • Powdered sugar for dusting • For the swans: • Cut the top half of the cream puff, then cut that top half in half to make wings for the swans. Fill the bottom half with cream using a large star tip (just because it looks better with one), attach the wings, and the neck. Lightly dust with powdered sugar. • For the eclairs: • Using a stick, poke a hole through the end of an eclair, using the stick, gently wiggly the inside of the eclair to create room for the filling. Using a 12 circle tip, pipe in whipped cream. Dip the top sides of the eclairs into the ganache. Best eaten the next day.
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