Chef Ray's Pate Choux Swans

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2 cups water

1 cup butter

2 cups flour

1 teaspoon salt

8 eggs


Bring water butter and salt to a boil, add flour, cook until batter forms a ball mixing constantly. Remove from heat. Place batter in a large mixing bowl and beat in eggs one at a time until smooth and shiny. Put batter in two pasty bags, one with a large star tip and one with a medium round tip, and one with large tip pipe 16 swan bodies on parchment line sheet trays. With round tip, pipe 16 S shaped swan heads. Bake in a 400 degree oven for approximately 25- 30 minutes until puffed and golden brown, the body should feel hollow when fully baked. Set aside to cool. Cut the top off the body slice in half for the wings, fill body the whipped cream add swan head and finish placing wings on top ,dust with powdered sugar.