Cream Puff Pastry Swans
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Even though puff pastry swans are one of those old-fashioned decorations that look great on dessert plates or platters, most of us don't bother with them any more, in part because they look a lot harder to make than they are. The only tricky steps are piping out the teardrop shapes thatform the swan bodies and the S-shaped necks. If you have trouble, pipe them out as best you can and if you're not satisfied, just scrape up the dough and use it to try again. You can serve these swans as dessert or you can put one on a dessert plate to decorate another dessert.
ingredients
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serves: 1
1 1/2 pounds dough (cream puff pastry dough)
Egg wash
1 cup heavy cream
2 tablespoons granulated sugar (or more as needed)
1 teaspoon vanilla extract
Confectioners' sugar (for decoration)
Nutrition Facts
Cream Puff Pastry Swans
Servings Per Recipe: 1
Amount per Serving
Calories: 3618
- Total Fat: 191.1 g
- Saturated Fat: 65.4 g
- Trans Fat: 0 g
- Cholesterol: 585.1 mg
- Sodium: 3005.5 mg
- Total Carbs: 441.3 g
- Dietary Fiber: 4.8 g
- Sugars: 182.7 g
- Protein: 38.6 g
preparation
1. Pipe the swan bodies by starting as though you were making a round dollop, but pull back while decreasing the squeezing pressure on the pastry bag, so the bodies taper. Brush with egg wash. Bake until golden brown.
2. Use a paper cone to pipe the S-shaped necks. Leave a little extra dough on one end to make the head. Bake until golden brown.
3. Cut each ofthe swan bodies in half crossvvise, leaving the bottom half deeper than the top.
4. Cut the top half in half to make 2 wings.
5. Use a pastry bag or spoon to fill the bottoms of the bodies with the sweetened whipped cream.
6. Attach the necks by sticking the end without the extra dough into the whipped cream in the front of the swan.
7. Press the two wings onto the sides of the swans.
8. Sprinkle the swans with confectioners' sugar.
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comments
Serena
May 9, 2012