Chocolate Cream Puff Swans – Oh, Mama!

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happy cooking.
 

 

 

 

 

 

 

Pâte à Choux (Cream Puff Dough)

 

*enough for about 8-10 “swans”

 

1/2 cup water

 

1 tsp sugar

 

4 tablespoons unsalted butter

 

pinch salt

 

1/2 cup flour

 

2 eggs
*Bake “bodies” at 425 F. for 20-25 minutes, necks for about 12 minutes

 

 

 

For the ganache (makes extra):

 

4 oz dark chocolate, chopped

 

4 oz boiling heavy cream
For the whipped cream:

 

1 cup very cold heavy cream

 

1 tsp vanilla

 

1 tbsp sugar or to taste

 

*whip cream to soft peaks, add sugar, and whip to firm peaks

Source recipe: https://foodwishes.blogspot.com/

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