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Pastry

Retro Choux Swans

Name: Retro Choux Swans
Prep time: 1 h 30 min
Cook time: 25 min
Yield: 12
Ingredients: Choux Pastry; 100ml water; 100ml milk; 90g butter; 135g high grade flour; 200g eggs; Pinch of salt; Chelsea Icing Sugar to decorate; Chantilly Cream; 200ml whipping cream; 25g Chelsea Icing Sugar; 1tsp vanilla bean paste

Preparation

1 hours 30 mins

Bake

25 mins

Difficulty

Hard

Servings

Technical Bake. Episode 8.

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Ingredients
Method

Ingredients

Choux Pastry

100ml water
100ml milk
90g butter
135g high grade flour
200g eggs
Pinch of salt
Chelsea Icing Sugar to decorate

Chantilly Cream

200ml whipping cream
25g Chelsea Icing Sugar
1tsp vanilla bean paste

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Icing Sugar

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Method

Preheat oven to 210°C. Line a baking tray with non-stick baking paper.

Choux Pastry : Boil the water, milk and butter in a small saucepan, ensuring not to let it reduce.

Remove from heat and add the flour, stirring well with a wooden spoon. Return the pot to medium heat and cook this basic roux through for 4 to 5 minutes, stirring all the time.

Avoid over-cooking the roux as this will dry it out. In a small jug, whisk the eggs together. Allow the roux to cool slightly (to about 55°C), then add the eggs in small additions, beating well with the wooden spoon between each addition. Add enough egg to hold soft peaks.

Spoon the choux mixture into a large piping bag fitted with a 1cm straight-edged star nozzle.

Pipe 12 x 6cm long bold teardrop shapes for the bodies, reserving some mixture for the heads. Change to a fine round plain nozzle and on a separate baking tray, pipe 12 shapes in the form of the numeral 2 for the heads.

Bake one tray at a time starting with the bodies. Place the tray on the middle shelf in the oven and bake for 25 to 30 minutes. Bake until the choux are dry. Whilst waiting for the choux to cool, prepare Chantilly cream.

Chantilly Cream : Place cream, Chelsea Icing Sugar and vanilla bean paste in a mixing bowl and whisk until soft or stiff peaks form. Cover bowl with plastic wrap and refrigerate until the cream is required to be piped into the choux. If required, re-whip the cream before using to achieve the desired consistency. Spoon into a piping bag fitted with a star nozzle to use.

Choux Pastry continued... : When choux have cooled completely, use a serrated knife to cut tops off each body about a quarter way from the top. Cut tops into half vertically to get two wings. Using a spiral motion, pipe Chantilly cream into the bottom half of choux. At the wider end of each choux, position the heads (numeral 2s) in the cream. Place the cut choux on either side of the head to form the wings. Dust with Chelsea Icing Sugar.