Custard Cakes “Swans”
by Editorial Staff
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
- We prepare products for cakes.
- Pour water into a saucepan, add salt and oil. Bring to a boil. Stir until the butter is completely melted.
- Pour flour into the boiling mixture.
- 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.
- 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.
- The finished choux pastry should be smooth, viscous, shiny, and not very thick.
- 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.) - 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.) - 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.
- And bake them for 7-10 minutes, until they are browned.
- To prepare the cream in a mixer, beat 400 grams of heavy cream.
- 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.
- 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.
- Fill the cavity of the bottom half of the cake with cream.
- Insert the wings and neck. We do the same with small cakes.
- Put the swan family on a dish and sprinkle with powdered sugar. The Swan choux pastries are ready.
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