Choux swans (baking school)

For 12 pieces
  • 1/2 packet pudding powder 'cream flavor '(for cooking)
  • 3 0 g Sugar
  • 250 ml milk
  • 1 pinch salt
  • 100 g Butter
  • 200 g flour
  • 4 Eggs (size M)
  • 200 g whipped cream
  • 1 packet cream stabilizer
  • 3 tablespoons Apricot spread without pieces
  • Icing sugar
  • cling film
  • 1 freezer bags
  • baking paper
105 minutes
light
1.
pudding powder andMix the sugar and stir with 25 ml milk until smooth. Pour 100 ml milk into a saucepan, bring to the boil once. Stir the mixed pudding powder into the hot milk. Bring to the boil while stirring and simmer for about 1 minute. Transfer to a bowl and cover the surface directly with foil. Let cool down
2.
Bring 125 ml milk, 125 ml water, salt and butter to the boil in a saucepan. Add the flour all at once and stir with a mixing spoon until the dough loosens from the bottom of the pan as a lump. Put the batter in a mixing bowl and stir in 1 egg immediately. Approx. Let rest for 5 minutes, then stir in the remaining eggs one at a time.
3.
Pour 1/8 of the choux pastry into a freezer bag. Cut off a small corner and squirt 12 narrow 5–6 cm S-shapes as a neck onto a baking sheet lined with baking paper (approx. 32 x 37 cm). Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 12 minutes
4.
Put the remaining choux pastry in a piping bag Fill a large star nozzle and squirt 12 cream puffs onto a baking sheet lined with baking paper (approx. 32 x 37 cm). Take the finished S-shapes out of the oven and let them cool down. Bake the cream puffs at the same temperature for 25–30 minutes. Take the finished cream puffs out of the oven and immediately cut in half horizontally with scissors
5.
Use the whisk of the hand mixer to whisk the cream until stiff, sprinkling in the cream stabilizer. Pour pudding into a tall mixing bowl. Mix 2/3 of the cream into the pudding with the whisk of the hand mixer. Fold in the remaining 1/3. Pour pudding cream into a piping bag with a large star nozzle. Spread the apricot spread on the bottom of the cream puffs, then cut the lid in half and dust the lid and S-shape with powdered sugar. Spray the pudding cream on the base, insert 1 S-shape into the pudding cream on the edge and put the lid on top
6.
Wait approx. 30 minutes
1 piece approx.:
  • 240 kcal
  • 1000 kJ
  • 5 g protein
  • 15 g fat
  • 20 g carbohydrates

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