This month's daring bakers challenge was to make filled choux pastry dessert of some sort, preferably shaped. The default option was swans. I entertained doing another shape, but couldn't get passed the idea of doing the swans. I've been wanting to for so long, it was lovely for an excuse to make them.
These are filled with vanilla crème pâtissiére and Chantilly cream. I served them on a plate of blueberry jelly to mimic a pond-like surface.
I also have a mega soft spot for swans. The black swan was the first species I studied as an undergraduate Zoologist.
I also made a chocolate-coated alternative:
Recipe is over at the blog: [link]
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