How To make Cream Puff Swans
1 cup water
1/2 cup butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1 can Mandarin orange slices -- well-drained
1 cup heavy cream
2 tablespoons powdered sugar -- sifted
Melt butter in water and bring to a boil. Sift flour with salt and add to butter mixture. Heat, stirring, until mixture forms a ball. Remove from heat and add eggs, one at a time, beating well between each addition. Put 1/3 of dough into a pastry bag and pipe through largest hole onto greased baking sheet, forming six S-shaped pastries, each about 3 inches long. These will form necks and heads of swans. Scrape any dough remaining in pastry bag into rest of dough. On a separate, greased baking sheet, form remaining dough into six ovals, drawing dough to a point at one end and rounding other end of oval. These will be bodies of swans. Place baking sheet with oval cream puffs into the oven at 425 degrees and bake for 10 minutes. Place the other baking sheet in oven and continue to bake both batches of dough another 10 minutes. Turn oven down to 350 degrees and bake 5 minutes more, or until "heads" of swans are done. Bake "bodies" 5-10 minutes longer or until done. As baking sheets are removed from oven, remove pastries to racks to cool. Cool completely. Cut an oval from the top of each "body" and cut in half. Scoop any uncooked dough from "bodies". Whip cream until stiff. Beat in powdered sugar, to taste. Put a spoonful of well-drained Mandarin oranges in each "body", dividing equally among the six. Top with equal amounts of whipped cream. Place S-shapes in whipped cream at rounded ends to form neck and head. Place half-ovals in whipped cream behind "necks" to form wings. Serve at once.
How To make Cream Puff Swans's Videos
Choux Au Craquelin | Cream Puffs
How To Make Choux Pastry Cream Puffs Recipe [ASMR]
クッキーシュー の作り方 [Eating sound]
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●● Recipe (レシピ):
●Vanilla Cream:
- 2 Egg yolks
(卵黄)
- 60g Sugar
(グラニュー糖)
- 25g Corn starch
(コーンスターチ)
- 240ml Milk
(牛乳)
- Refrigerate for 2 hours
(冷蔵庫で2時)
- 180g Whipping Cream
(生クリーム)
- 1Tsp Vanilla extract
(バニラエッセンス)
- Refrigerate for 1 hours
(冷蔵庫で1時)
●Craquelin:
- 60g Unsalted butter
(無塩バター)
- 50g Sugar
(グラニュー糖)
- 60g All purpose flour
(中力粉)
- Freeze 20 minutes
(冷凍 20分)
●Choux Pastry:
- 130ml Water
(水)
- 50g Unsalted butter
(無塩バター)
- 1/4tsp Salt
(塩)
- 70g All purpose flour
(中力粉)
- Medium heat 90 seconds
(中火 90秒)
- Wait for 15 minutes
(15分待つ)
- 2 Eggs
(卵)
- Bake at 190℃ for 20 minutes
(190℃ - 20分焼く)
#ASMR #OhNino #NinosHome #Chouxcraquelin
Trans:
1. 쿠키슈 만들기 슈크림
2. Su Kem Giòn nhân Kem Béo thơm NGON kinh khủngggg, thề luôn á
3. Resep Kue Sus Crunchy
4. คุกกี้ชูครีม
5. 脆皮泡芙完美出爐
6. طريقة عمل عجينة الشو ناجحة 100100
7. Perfect Choux au Craquelin क्रीम पफ कुरकुरे
Swan Cream Puff Pastry | Custard cream puff Pastry Swan | Pâte à choux | Tutorial By Rehan
Swan Cream Puff Pastry | Custard cream puff Pastry Swan | Pâte à choux | Step by step Tutorial | How to Make Puff Swan by Rehan | Easy to Make
Ingredients
For Puff Pastry
Water ½ Cup (125ml)
Whole Milk ½ Cup (125 ml)
Unsalted Butter 8 Tbsp (125 gm)
Salt 1 Tsp (5 gm)
Sugar 2 Tsp (10 gm)
All-Purpose Flour 1 Cup (150 gm)
Eggs 4 ea.
Powdered Sugar For dusting
Egg Wash
Egg 1 ea.
Water 1 Tsp
For Garnish
Raspberry
Kiwi
For Custard Cream
Please find the recipe of custard cream in my video “ Edible 3-D Tea cup with vanilla & raspberry custard cream” or follow the link
How to make a cream puff *SWAN*
Recipe (for 8 swans)
** choux pastry dough **
100g (3.5 oz) milk
50 g (1.8 oz) butter
½ teaspoons salt
65 g (2.3 oz) flour
110-120 g (3.9-4.2 oz) egg
body: 200℃ (392 ℉) 25 min. then 180℃ (356 ℉) 15min.
neck: 180℃ (356 ℉) 20min.
** whipped cream **
180 g (6.3 oz) heavy cream
15 g (0.53 oz) sugar
** pastry cream **
250 g (8.8 oz) milk
10 g (0.35 oz) butter
50 g (1.8 oz) egg yolk
50 g (1.8 oz) sugar
½ teaspoons vanilla sugar
20 g (0.7 oz) flour
30 g (1.1 oz) whipped cream
_,.-'~'-.,__,.-'~'-.,__,.-'~'-.,__,.-'~'-.,__,.-'~'-.,_
Enjoy! :-)
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Pate Choux Swans Piping
Learn how to pipe a Pate Choux Swan!
Swan Choux Cream, ชูวร์ครีมหงษ์
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The Perfect Cream Puff - Kitchen Conundrums with Thomas Joseph
Have you experienced problems with cream puffs? Were the interiors doughy? Did they collapse when you removed them from the oven instead of coming out with a crispy golden brown exterior? The secret is pate a choux, an easy to make dough with only 5 ingredients, not counting water, that only takes only a matter of minutes to make.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
The Perfect Cream Puff - Kitchen Conundrums with Thomas Joseph