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Description
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]
______________
Like Cakecrumbs on : [link]
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]
______________
Like Cakecrumbs on : [link]
Image size
1333x1000px 853.43 KB
Make
SONY
Model
DSC-HX1
Shutter Speed
10/500 second
Aperture
F/2.8
Focal Length
5 mm
ISO Speed
125
Date Taken
Aug 20, 2012, 5:38:09 PM
© 2012 - 2024 cakecrumbs
Comments27
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I'd like to take the chocolate covered ones, freeze and eat them that way. I have a sweet tooth for frozen cream~ ^.^
Lovely shape and nice photography btw.
Lovely shape and nice photography btw.