Custard Cakes “Swans”

In this recipe, we will show you how you can turn ordinary eclairs into fairy swans.

Ingredients

• Flour – 300 g
• Water – 0.5 l
• Salt – 1 pinch
• Butter – 160 g
• Eggs – 6-8 pcs.
• Fat cream – 400 g
• Custard cream (from 0.5 l of milk)

Directions

1. We prepare products for cakes.

   

2. Pour water into a saucepan, add salt and oil. Bring to a boil. Stir until the butter is completely melted.
3. Pour flour into the boiling mixture.
4. And quickly stir with a wooden spatula until all the lumps disappear. The dough should lag behind the sides of the pan and gather in a lump.
5. We transfer the dough into a mixer bowl, mix for 3 minutes so that the dough cools down a little and all the steam comes out of it. Continuing to stir, add eggs one at a time.
6. The finished choux pastry should be smooth, viscous, shiny, and not very thick.
7. Put the dough into a pastry bag with a large-toothed nozzle and squeeze the drop-shaped cakes onto a baking sheet greased with a thin layer of margarine.
   (For small swan cakes, use a small toothed nozzle.)
8. We bake eclairs in a preheated oven at 210 degrees for 10 minutes. Then we reduce the temperature to 190 degrees and bake for another 15 minutes.
   (We bake small eclairs in a preheated oven at 210 degrees for 10 minutes. Then reduce the temperature to 190 degrees and bake for another 10 minutes.)
9. To make necks for swans, with a round nozzle, 3-4 millimeters in diameter for large cakes and 2 millimeters for small cakes, squeeze a sheet of “two” onto a greased with margarine.
10. And bake them for 7-10 minutes, until they are browned.
11. To prepare the cream in a mixer, beat 400 grams of heavy cream.
12. Mix them by hand with a well-chilled custard (see the recipe from the link in the product list). Put the finished cream in a pastry bag with a large-toothed nozzle.
13. Let’s prepare custard cakes for filling with cream. From the finished cake, cut off the upper half and cut it in half lengthwise – these are the wings.
14. Fill the cavity of the bottom half of the cake with cream.
15. Insert the wings and neck. We do the same with small cakes.

    

16. Put the swan family on a dish and sprinkle with powdered sugar. The Swan choux pastries are ready.