Black Swan Cream Puff

Overview

Puff extended version of Black Swan. I thought I made the original version last time, so this time I added cocoa powder to make a black swan. This is actually made the same as ordinary puffs, but you need to use snacks to install the final product. After all, the head of the swan is very thin and fragile.

Tags

• baking
• children
• afternoon tea
• butter
• cocoa powder
• egg
• low gluten flour
• sugar
• whipping cream
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Before cooking, sift the low-gluten flour and baking powder into the flour and set aside. Beat the eggs and set aside. Put water in a milk pot and add fine sugar (if you want to add salt, add it here, you can also add no salt), add butter, and cook over low heat until small bubbles appear as shown.

   

2. 2 Sift in the flour and mix it quickly with a manual whisk. The thicker flour will go into the whisk. Just knock it out and mix until there are no particles in the flour.

   

3. 3 Add the egg liquid in portions, stirring with a whisk after each addition until mixed before adding again.

   

4. 4 The batter after mixing is more delicate and shiny.

   

5. 5 Put the 8-tooth nozzle into the piping bag, put the batter into the piping bag, leave a little batter and put it into another piping bag without the piping nozzle to make the roasted swan's neck.

   

6. 6 It is best not to use a disposable decorating bag to prevent it from breaking when squeezed. At this time, you can open the oven and start preheating at 200 degrees.

   

7. 7 Pipe out the swan body parts on a greased baking sheet. As shown in the picture, squeeze out a little fat at one end like a regular puff.

   

8. 8 Then pull it to one side, squeezing with less force as you pull. After squeezing, place in the middle rack of the preheated oven, bake at 200 degrees for 20-25 minutes. After baking, take it out and let it cool for later use.

   

9. 9 Use the head of another piping bag to cut a slit and pipe 2 characters on the baking sheet, which is the neck. Bake this for 5-10 minutes.

   

10. 10 Add the sugar to the butter and beat with ice water until it has obvious texture and is not fluid, put it into a piping bag and set aside.

    

11. 11 After the puffs have cooled, use a cake cutter to cut the upper part, and then cut the upper part in half to make the wings. You don’t need to cut the two wings.

    

12. 12 Cut a small slit in the front of the piping bag, pipe the cream on top, install the neck and add a little more cream, and squeeze a little more at the end.

    

13. 13 Then put the wings on top and the swan is ready.