Swans made from choux pastry
Description
The recipe won't take much time. You can decorate the pastries with fresh berries or jam before serving. The result is incredibly delicious and beautiful. If you don't like overly sweet desserts, don't pour too much chocolate filling into the balls. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Pour water into a saucepan and place over medium heat. Add a pinch of salt and put in the butter. Bring to a boil.
- 2
Step 2
Immediately after boiling, remove from heat and add flour. Mix thoroughly until smooth.
- 3
Step 3
Add sugar, mix again and let it cool slightly (for 10 minutes).
- 4
Step 4
Break the first egg and add it to the bowl. Mix the egg into the dough thoroughly.
- 5
Step 5
As soon as the first egg blends into the dough, add the second one. Also mix it thoroughly into the main dough mass.
- 6
Step 6
Line a baking sheet with parchment paper. If you have a piping bag, use it; if not, use a regular plastic bag. Squeeze out small walnut-sized portions using the bag. You should get 8-10 balls.
- 7
Step 7
Place the baking sheet in a preheated oven at 230 degrees for 20 minutes. On the second baking sheet, squeeze out the neck-shaped pieces.
- 8
Step 8
Take out the balls. They should turn out approximately like this.
- 9
Step 9
Place the "necks" of the swans in the oven for 10 minutes. It should look approximately like this.
- 10
Step 10
Let the prepared pieces cool slightly. Then carefully cut off the top of each ball using a sharp knife.
- 11
Step 11
Cut the top into two equal parts. These will be the "wings."
- 12
Step 12
It's time to make the filling. Break the chocolate into pieces, transfer it to a bowl, and pour hot cream over it. Quickly and thoroughly mix until smooth.
- 13
Step 13
You need to stir for a long time until there are no streaks of cream left in the chocolate.
- 14
Step 14
Pour the chocolate filling into the balls. You can use a spoon or a piping bag for this.
- 15
Step 15
In a separate bowl, whip the cream with vanilla and sugar. Fill the remaining space in the swan "bodies" with this mixture.
- 16
Step 16
Insert the "wings" and "necks".
- 17
Step 17
You can dust the finished "swans" with powdered sugar and refrigerate them for 2 hours. After that, the pastries are ready to serve.