Wonderful DIY Cute Cream Puff Swan

By Mia Hughes On Jan 30, 2022

Wonderful DIY Cute Cream Puff Swan

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Puff pastry:
1/2 cup (1 stick) unsalted butter
1 cup water
1/4 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
4 large eggs
Cream Pastry:
3/4 cup granulated sugar
1/3 cup flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/2 teaspoons vanilla bean paste or vanilla extract
1/2 cup whipped cream

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pastry:
Preheat oven to 425º. Line a baking sheet with parchment paper.
In a large saucepan, bring the butter, water, salt and sugar to a boil over medium-high heat. Remove the pan from the heat and add the flour one at a time. Stir quickly until all the flour is incorporated, about a minute. Return to heat and cook, stirring constantly, for another minute or two.
Transfer dough to the bowl of an electric mixer. Beat on medium speed for 1 minute to allow the dough to cool slightly.
Add the eggs one at a time, beating well after each addition; whisk until the dough loses its “gooey” appearance and each egg is added. (You may only need 3 eggs, depending on your climate.) The dough should be thick, but it should fall slowly and steadily from the mixer as you take them out of the bowl.
Using a pastry bag fitted with a 1/2-inch tip, pipe out 12 swan heads. (You’re aiming for something between the number 2 and the question mark, with a little beak if you’re skilled and/or lucky.)
Remove the tip from the bag and pipe the 12 swan bodies. They are about 3 inches long and 2 inches wide. One end should be a little narrower than the other.
Use your fingers to smooth out any remaining dough spots on the surface. Bake for 15 minutes, then reduce heat to 375º and bake until puffed and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking process.
Cool on a baking sheet.

Cream Pastry:
Combine sugar, flour and salt in a medium saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until the mixture starts to boil. Cook for 2 minutes until thickened.
Remove from oven. Slowly whisk 1/4 cup hot mixture into beaten egg yolks, then immediately add egg yolk mixture to hot mixture in saucepan. Cook for another 2 minutes, stirring constantly. Remove from heat and add butter and vanilla. Transfer the pudding mixture to a medium bowl. Cover with plastic; refrigerate until completely cooled, about 1 hour or overnight.
After the pudding has cooled, whip the cream to soft peaks and fold gently into the pudding. Keep covered and refrigerated until ready to use.

Assemble the swim:
Take a swan body and use a very sharp knife to cut off the top 1/3 to 1/2. Cut the removed top down the center to make two wings.
Pour the dessert cream into the body, insert the head, then add the wings. Sprinkle with powdered sugar if desired.