Bethany Finn (Mayflower Restaurant) shows you how to make a gorgeous Choux Swan Pastry!
INGREDIENTS
- 1 cup water
- 125g salted butter
- 1 cup plain flour, sifted
- 6 eggs
- 2 tablespoon icing sugar
- 1 punnet strawberries
- 300ml of whipped cream
- 300ml crème patissiere
- Crème Patissere
METHOD
- Preheat oven to 200°C.
- Place water and butter in a saucepan over medium heat and bring to the boil.
- Remove from heat, stir in flour, then return to medium heat and beat vigorously with a wooden spoon for about 5 minutes, until it stops sticking to the side of the pan.
- Transfer to the bowl of an electric mixer and beat for a few minutes, until cooled.
- Add eggs one at a time, beating well between each addition.
- Scrape down the sides of the bowl and beat for a further minute or so, until smooth and glossy.
- Pipe heart shaped bodies of dough onto a baking paper-lined oven tray, leaving room for them to double in size.
- Place in oven for 20 minutes or so, until lightly browned.
- Remove tray from oven and reduce temperature to 160°C. Make a small slit in the side of each swan to allow steam to escape and return them to the oven for a further 10-15 minutes, until completely dry inside; you’ll need to sacrifice one to check.
- Set aside to cool on a wire rack.
- Cut choux swan in half, pipe custard and whipped cream in the bottom and top with raspberry jam and sliced strawberries.
- Dust the wings with icing sugar and pop the head on.
