14 Apr 2019

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

  1. Preheat oven to 200°C.
  2. Place water and butter in a saucepan over medium heat and bring to the boil.
  3. 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.
  4. Transfer to the bowl of an electric mixer and beat for a few minutes, until cooled.
  5. Add eggs one at a time, beating well between each addition.
  6. Scrape down the sides of the bowl and beat for a further minute or so, until smooth and glossy.
  7. Pipe heart shaped bodies of dough onto a baking paper-lined oven tray, leaving room for them to double in size.
  8. Place in oven for 20 minutes or so, until lightly browned.
  9. 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.
  10. Set aside to cool on a wire rack.
  11. Cut choux swan in half, pipe custard and whipped cream in the bottom and top with raspberry jam and sliced strawberries.
  12. Dust the wings with icing sugar and pop the head on.
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