Choux pastry swans (baking school)

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Mix pudding powder and sugar and stir with 25 ml milk until smooth. Put 100 ml milk in a pot and bring to the boil once. Stir the pudding powder into the hot milk. Bring to the boil while stirring and simmer for about 1 minute. Pour into a bowl and cover the surface directly with foil. Let it cool down

2. 2

   Bring 125 ml milk, 125 ml water, salt and butter to the boil in a saucepan. Add the flour at once and stir with a mixing spoon until the dough separates as a lump from the bottom of the pot. Put the dough into a mixing bowl and immediately stir in 1 egg. Leave to rest for approx. 5 minutes, then stir in the remaining eggs one by one

3. 3

   Pour 1/8 of the choux pastry into a freezer bag. Cut off a small corner and squirt 12 narrow 5-6 cm S-form as a neck onto a baking tray lined with baking paper (approx. 32 x 37 cm). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes

4. 4

   Pour the remaining choux pastry into a piping bag with a large star-shaped spout and squirt 12 cream puffs onto a baking tray lined with baking paper (approx. 32 x 37 cm). Take the finished S-forms out of the oven and let them cool down. Bake the cream puffs at the same temperature for 25-30 minutes. Take the finished cream puffs out of the oven and immediately cut them in half horizontally with scissors

5. 5

   Whip the cream with the whisk of the hand mixer until stiff, allowing the cream setting agent to trickle in. Pour the pudding into a tall mixing bowl. Stir 2/3 of the cream into the pudding with the whisk of the hand mixer. Fold in the remaining 1/3. Pour the pudding cream into a piping bag with a large star-shaped spout. Spread the bottom of the cream puffs with the apricot spread, then cut the lid in half and dust the lid and S-shape with icing sugar. Spray the pudding cream onto the base, place 1 S-form in the pudding cream at the edge of each and place the lids on top.

6. 6

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
240 kcal

CARBS
20 g

FATS
15 g

PROTEINS
5 g