The Daring Bakers

August 2012 Challenge:

FILLED PATE A CHOUX SWANS

Kat of The Bobwhites was our August 2012 Daring Baker hostess who inspired us to have fun in creating pate a choux shapes, filled with crème patisserie or Chantilly cream. We were encouraged to create swans or any shape we wanted and to go crazy with filling flavors allowing our creativity to go wild!
Recipe here

Since I was about 10 years old I've always wanted to make choux swans. I

first saw them in a recipe book that belonged to my older sister. They looked so special, I hardly believed it was possible to make them at home. the recipe book was called Cooking Better all the Time - Katie Stewart 1966 London - I used to love looking through the pages - although the food styling and photos are now 46 years old - the pictures were very enticing.

So I was delighted when I saw this month's challenge for the Daring Bakers. I hadn't made choux pastry for years but remembered from years ago when I made a lot of it - that you kind of get a feel for it and know the correct texture and consistency of the mixture.

This mixture was quite thin - it probably didn't need so much egg. I read in another recipe book to add the eggs 1 at a time when making choux, look at the mixture after each addition - sometimes it doesn't take all the eggs. Alternatively if the mixture is too thick it can be thinned with an egg white or two - added one at a time.