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:

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