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Submitted: August 27, 2012
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Daring Bakers Challenge: Choux Swansby ^cakecrumbs

Artisan Crafts / Culinary Arts / Desserts

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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*JamJams Aug 30, 2012 Hobbyist Traditional Artist

I probably wouldn't be able to pass the cream part... Since, I would eat it all before it got to the swans. XD

^cakecrumbs Aug 31, 2012

Haha. I nearly did. Vanilla bean made it so yummy.

*JamJams Aug 31, 2012 Hobbyist Traditional Artist

I make a vanilla bean custard for my crepes and I usually tend to eat most of the custard before my crepes are even made. XD But yeah, real vanilla flavor can never be topped.

~amazingostriche Aug 29, 2012

I would say they looked tasty, if I could put for a second out of my mind the thought of the challenge it must have been to get those heads as they are

^cakecrumbs Aug 30, 2012

Haha. They're actually pretty simple. Choux pastry is pretty easy to pipe - you basically just pipe a number 2 shape, then use wet fingertips to shape the beak.