Recipe

Cygne chantilly

Aug 31, 2010 2:00pm
  • 1 hr cooking
  • Makes 8 Item
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Ingredients

Cygne chantilly
  • 2/3 cup (160ml) water
  • 50 gram (1½ ounces) butter, chopped finely
  • 1 tablespoon caster (superfine) sugar
  • 2/3 cup (100g) baker's flour
  • 3 eggs icing sugar, extra, for dusting
  • 1 1/2 cup (375ml) thickened (heavy) cream
  • 1 teaspoon vanilla extract
  • 2 tablespoon pure icing (confectioners') sugar

Method

Cygne chantilly
  • 1
    Preheat oven to 220°C (200°C fan forced). Grease oven trays.
  • 2
    To make choux pastry, combine the water, butter and sugar in a medium saucepan, bring to the boil. Add flour, beat with a wooden spoon over medium heat until mixture comes away from base of pan. Transfer pastry to a medium bowl, stand 1 minute. Beat in two of the eggs, one at a time, until pastry becomes smooth and glossy but still holds its shape.
  • 3
    Spoon three-quarters of the pastry into a piping bag fitted with a 1.2cm (¾-inch) plain tube. Pipe eight 4cm x 6cm (1½-inch x 2½-inch) swan bodies, about 5cm (2 inches) apart, on trays. Spoon remaining pastry into a piping bag fitted with a 5mm (¼-inch) plain tube, pipe eight swan necks, 6.5cm (2¾ inches) high on second tray. Brush bodies with lightly beaten remaining egg.
  • 4
    Bake swan necks 5 minutes, remove from oven. Cool on trays.
  • 5
    Bake swan bodies 10 minutes. Reduce oven temperature to 160°C (140°C fan forced), bake bodies a further 20 minutes. Turn off oven, cool puffs in oven with door ajar.
  • 6
    Make chantilly cream. Beat cream, vanilla and sifted icing sugar in a small bowl with an electric mixer until firm peaks. Refrigerate until required.
  • 7
    使用锯齿刀,切断前三名swan bodies, cut this piece in half to make wings.
  • 8
    Spoon three-quarters of the cream into piping bag fitted with a 1.5cm (¾-inch) fluted tube, pipe cream into bodies. Arrange wings and neck on bodies.
  • 9
    Spoon remaining cream into another piping bag fitted with a 5mm (¼-inch) fluted tube. Pipe cream between wings, sprinkle with extra sifted icing sugar.

Notes

To pipe the swan's body, place the tube close to the tray and press down to finish the choux with a small point. To pipe the neck, start at the base of the neck and finish at the head. As you finish the head, press down on the tube to make a point, which will be the beak. It's a good idea to make double the number of necks, as it can take a few attempts to get the hang of it. If the neck is too thin, it will burn (when piping, you can pipe over the neck once more to thicken it). Once filled, the choux will soften, so assemble 1-2 hours before eating. These puffs are named after the French word for `swan' (baby swans in English are known as cygnets).

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