Swan Puffs--elegant puffs with the taste of ice cream

Overview

The pleasant music, the elegant and graceful dance, the noble, holy and loyal image of the swan, plus the refrigerated vanilla cream filling, filled into the beautiful and noble swan puffs, are really like eating ice cream.

Tags

• baking
• children
• afternoon tea
• cream cake
• banquet dishes
• butter
• corn starch
• egg
• egg yolk
• low gluten flour
• sugar
• vanilla extract
• whipping cream
• fine sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Put water, salt, sugar and butter into a pot, heat over medium heat and stir slightly to distribute the fat evenly. When it boils, turn down the heat and pour in all the flour at once.

   

2. 2 Stir quickly to completely combine the flour and water

   

3. 3 Stir the batter to disperse the heat. When the batter has cooled down to the point where it is not too hot, add a small amount of eggs and mix thoroughly until all the eggs are absorbed into the batter, then add another addition.

   

4. 4 Use chopsticks to pick up the batter. The batter should be in the shape of an inverted triangle. The point from the tip to the bottom is about 4CM, and it will not slip

   

5. 5 Put the batter into a piping bag equipped with a flat nozzle with a diameter of 1cm, and squeeze it into a circle (to make ice cream puffs) and a drop shape (for the body of a swan puff) at a certain distance on the baking sheet. Use a fork dipped in water to make a few marks on the surface to prevent the puffs from expanding unevenly. After spraying water on the surface, put it into a preheated 180℃ oven, set the middle layer, and heat it up and down for 25 minutes.

   

6. 6 Put the remaining batter into a plastic bag, cut a small opening in the plastic bag, write "2" on the baking sheet and squeeze it to form the neck of the swan. At the end, squeeze it bigger to make the head and then stretch it to make the mouth. You can also do it the other way around, put it in the oven preheated to 180℃, put it in the middle layer, and heat it up and down for 7 minutes.

   

7. 7 Beat the egg yolks with a whisk until thick and slightly white in color.

   

8. 8 Sift the low-gluten flour and cornstarch into the egg yolk batter. Stir gently to mix the flour and egg yolk paste evenly.

   

9. 9 Add milk to sugar, pour into milk pot and cook until boiling. Slowly pour 1/3 of the boiled milk into the prepared egg yolk batter. Stir while pouring. After stirring evenly, pour all the stirred egg yolk batter back into the milk pot. And mix gently, add a few drops of vanilla extract.

   

10. 10 Reheat the milk pot over low heat, stirring constantly while heating, until the batter boils, then remove from the heat immediately. After taking off the heat, continue stirring until the egg custard is almost cooled, then place it in the refrigerator.

    

11. 11 Whip the light cream until it maintains texture, mix it with the custard paste, and mix well with a rubber spatula. Put it in a piping bag and keep it in the refrigerator for later use. Before serving, cut the puff in half, cut the top off and cut it in half to form wings. Pour the refrigerated cream filling into the lower half, pipe the cream filling into the middle and cover the wings. Insert the roasted neck into the body, dot the eyes with chocolate sauce, and sprinkle with powdered sugar for decoration.