Swan Cream Puffs and Eclairs

I wanted to make both eclairs and cream puffs, they both come from the same choux pastry dough, so I made both! Both is filled with fluffy whipped cream and the eclairs is covered in ganache. The cream puff swan does look fancy, but it's not hard at all to make. This recipe makes 5 swans and 5 eclairs, and makes a nice afternoon desert for the family~

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Recipe for Swan and Eclair Cream Puffs

Choux Pastry (Eclairs and Cream Puffs)

• 1/2 cup water
• pinch of salt
• 4 tablespoons of unsalted butter
• 1/2 cup all purpose flour
• 1 teaspoon of granulated sugar
• 2 eggs

1. In a pot add water, butter, and salt. Cook till simmer. Stir and dump in the flour until it forms a ball dough. Remove from heat and add granulated sugar, stir
2. Wait 20 minutes, and let the dough cool. Add in one egg at a time, stirring until incorporated after each.
3. Using a 12 piping tip, pipe five balls for swan bodies, and 5 lines for eclairs. Using a #4 piping tip, pipe an "S shape for a swan's neck, holding the piping bag sideways, pipe a small circle for the face, and drag it out to the left quickly. (I would suggest making more than 5 of these necks because they tend to break easily while assembling them later._ Bake eclairs and swan cream puff bodies 425 F for 20-25 minutes until golden and light in weight. Bake the necks at 425F for 5 minutes, watch them because they do burn fast.

Whipped Cream

• 1 cup heavy cream
• 1 teaspoon vanilla
• 2 tablespoons granulated sugar or to taste

1. Combine cream, vanilla, sugar in a mixer and whip until stiff.

Ganache

• 8 oz chopped chocolate
• 8 oz heavy cream

1. In a pot heat heavy cream until boiled. Pour into a bowl of chopped chocolate. Wait 30 minutes before stirring. 

Assembly

• Powdered sugar for dusting

For the swans:

1. Cut the top half of the cream puff, then cut that top half in half to make wings for the swans. Fill the bottom half with cream using a large star tip (just because it looks better with one), attach the wings, and the neck. Lightly dust with powdered sugar.

For the eclairs:

1. Using a stick, poke a hole through the end of an eclair, using the stick, gently wiggly the inside of the eclair to create room for the filling. Using a 12 circle tip, pipe in whipped cream. Dip the top sides of the eclairs into the ganache. Best eaten the next day.

 Wilton 12 Circle tip to pipe cream puffs and swans

425 F for 20-25 until golden and is lightweight.

 Let the shells cool completely before filling them, or even touching them.

 Mix together cream, sugar, vanilla until fluffy.

 To make ganache boil cream and add into chopped chocolate. Wait 30 minutes before stirring.

Dip, and viola!

nom.