You have no idea how much I love cream puffs and constantly craving for it. Sometimes, I purposely drive to Bonjour Cafe to buy their house cream puffs which cost RM2.80/pcs in order to satisfy my sweet tongue. Well, it is always cheaper to do it myself when time permits. This time, I decided to be a lil bit more creative after stumbling across Lena's blog - Frozen Wings. I was amazed by her swan cream puffs and immediately have the urge to mimic her creation. Obviously, my swan did not look good specially when the head turned out to be so big.**I know you are laughing, ehhh**
Hmmm...Big Head Swan Cream Puff, considered not bad la as this is my first time added some arts to my pastry.LOL!!
Choux Pastry **adapted from Table for 2 (Wendy)
90gm butter (salted)
4 large eggs
1. Sift flour to remove clumps and mix with sugar, set aside.
2. Bring water and butter to a boil on low heat.
3. When butter has fully melted, dump (1) in at one go. Stir immediately with a wooden spoon, and continue to stir until a dough is formed, and it leaves the sides of the pot.
4. Remove pot from heat and leave to cool for 5 minutes.
5. Beat in eggs one by one, making sure each egg is fully incorporated before adding the next. Beat mixture until it is smooth and glossy.
6. Pipe or spoon mixture onto baking trays, about the size of a small lime/calamansi 2 inches apart from each other. Bake in a preheated oven of 190C for 10 mins and 170C for another 15 mins. ( I baked them continuously for 170C without increasing it)
7. Cut a small slit immediately upon removal from oven to release steam from inside the puff.
8. Leave to cool down totally before piping in the filling.
For swan necks (from Lena's blog)
Fill them into a piping bag, snip off the end of the piping bag leaving a small hole and pipe out the neck shape. Bake for around 10-13 minutes.
Whipped cream (by Joy of Baking)
1 cup (240 ml) heavy whipping cream (double cream)
1/2 teaspoon pure vanilla extract
1 1/2 tablespoons granulated white sugar, or to taste
1. In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.
2.Cover and chill the bowl and whisk in the refrigerator for at least 15 minutes. 3.When chilled, whip the cream just until stiff peaks form.
Powdered icing sugar