Swan Puff, Chocolate Sauce

Serves: 2

Callie Medhurst

1 January 1970

Based on User reviews:

51

Spice

48

Sweetness

55

Sourness

40

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

3 cup

Flour

1 cup

Milk

1 cup

Butter

1 pinch

Salt

2 large

Egg

510 g

Whipping Cream

3 cup

Chocolate Sauce

Directions:

1

First sift the flour onto folded paper

2

Put the milk, butter, salt and sugar into a saucepan and bring to a boil

3

Add the flour all at once into the pan, stirring all the time with a wooden spoon or spatula

4

Cook this until the paste comes away from the side of the pan and forms a lump, then take the pan off the heat and let it cool a little

5

Put the paste into a bowl and stir in one egg, which must be completely blended in before the next egg is added, and so on until all the eggs have been incorporated

6

The paste is ready when it has a silky sheen and is supple and easy to pipe

7

When preparing swan shapes which need volume, preheat oven with steam to ensure an excellent rise and bake for 15 minutes to 20 minutes at 425 degrees Fahrenheit

8

To Shape Swan: Fill the piping bag with choux paste and pipe 6 large cream puff, the size of a small egg, then 6 very thin 5 inch long "S" shape which will form the head and the neck of the swan

9

When it is cooked and cooled, cut the top of the cream puff one-forth of the way down

10

Fill the cream puff with chantilly cream (whipped cream)

11

Cut the top of cream puff in two, placing the two pieces on either side of the cream to form the wings of the swan

12

Then place the bottom of the "S" shape in the chantilly cream

13

The swan is ready

14

Serve on plate with chocolate sauce