Swan Cream Puffs

Ingredients

• CHOUX PASTRY
• 4 eggs
• 250 ml water
• 100 g butter
• 160 g plain flour
• 1 pinch salt
• CREAM CHEESE FILLING
• 100 g butter, softened
• 100 g icing sugar
• 200 g cream cheese
• DECORATION
• 100 g white chocolate
• Icing sugar, for dusting

Method

1. Preheat the oven to 180°C (350°F).
2. Line a baking tray with baking paper.
3. Bring the water, butter and salt to the boil in a saucepan.
4. Add all the flour at once.
5. Stir firmly until a smooth dough forms and pulls away from the pan.
6. Cook the dough for another 1–2 minutes while stirring.
7. Transfer to a bowl and leave to cool slightly.
8. Beat in the eggs one at a time until the dough is smooth and glossy.
9. Pipe six larger choux bodies and six thin curved neck shapes onto the tray.
10. Bake for 10 minutes at 180°C.
11. Continue baking for approximately 35 minutes, until crisp and golden.
12. Turn off the oven and leave the pastries inside briefly with the door ajar.
13. Cool completely on a wire rack.
14. Melt the white chocolate and chill or shape it into decorative details if needed.
15. Beat the softened butter and icing sugar until pale.
16. Beat in the cream cheese until smooth.
17. Cut the choux bodies open.
18. Fill the lower halves with cream cheese filling.
19. Cut or position the upper pastry pieces to resemble swan wings.
20. Insert the curved choux necks.
21. Add white chocolate details.
22. Dust lightly with icing sugar before serving.