Thursday, May 31, 2012

Cream Puffs that Soar

I have always loved cream puffs.  I also love food that is artistically prepared to create a visual pun of sorts.  And so, swan cream puffs have been a favorite easy, creative tea treat since I first learned the words pâte à choux.

The following recipe (found on a number of sites online) adds a tasty twist with the addition of almond and apricot flavors.  Serve with a butterflied strawberry on the side and you have a delicate and delicious tea dessert.

Prep Time: 30 Min
Cook Time: 40 Min
Ready In: 1 Hr 10 Min
Yield 12 servings

Ingredients 
  • 1 cup water 
  • 1/2 cup butter (no substitutes) 
  • 1/4 teaspoon salt 
  • 1 cup all-purpose flour 
  • 4 eggs 

FILLING: 
  • 1/3 cup sugar 
  • 2 tablespoons cornstarch 
  • 1/8 teaspoon salt 
  • 2 cups milk 
  • 2 egg yolks, beaten 
  • 2 tablespoons butter or margarine 
  • 1 1/2 teaspoons vanilla extract 
  • 1/4 teaspoon almond extract 
  • 3/4 cup chocolate syrup 
  • 2/3 cup apricot preserves 
  • confectioners' sugar 

Directions 
  • In a heavy saucepan over medium heat, bring water, butter and salt to a boil. 
  • Add flour all at once; stir until a smooth ball forms. 
  • Remove from the heat; let stand for 5 minutes. 
  • Add eggs, one at a time, beating well after each addition. 
  • Beat until smooth and shiny. 
  • Cut a hole in the corner of a pastry or plastic bag; insert a #10 pastry tip. 
  • On a greased baking sheet, pipe twelve 3-in. long S shapes for the swan necks, making a small dollop at the end for head. 
  • Bake at 400 degrees F for 8-10 minutes or until golden brown. 
  • Remove to wire rack to cool. 

  • For each swan body, drop remaining batter by heaping teaspoonfuls 2 in. apart onto greased baking sheets. 
  • With a small icing knife or spatula, shape batter into 2-1/2-in. x 2-in. teardrops. 
  • Bake at 400 degrees F for 30-35 minutes or until golden brown. 
  • Cool on wire racks. 

  • For filling, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk until smooth. 
  • Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. 
  • Remove from the heat. 
  • Gradually stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. 
  • Bring to a gentle boil; cook and stir for 2 minutes. 
  • Remove from the heat; stir in butter and extracts. 
  • Refrigerate until cool. 

  • Just before serving, spoon about 1 tablespoon chocolate syrup onto serving plates. 
  • Cut off top third of swan bodies; set tops aside. 
  • Remove any soft dough inside. 
  • Spoon 1 tablespoon apricot preserves into bottom of puffs; add filling. 
  • Set necks in filling. 
  • Cut reserved tops in half lengthwise to form wings; set wings in filling. 
  • Place swans on prepared plates. 
  • Dust with confectioners' sugar.

Let your culinary creation take flight!

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