French Pate Choux Swan Pastry | How to make French Pate Choux Swan Pastry

By Jaya Rajesh  |  13th Jun 2016  |  
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  • French Pate Choux Swan Pastry, How to make French Pate Choux Swan Pastry
French Pate Choux Swan Pastryby Jaya Rajesh
  • Prep Time

    20

    mins
  • Cook Time

    25

    mins
  • Serves

    10

    People

11

0





Video for key ingredients

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About French Pate Choux Swan Pastry Recipe

They are crunchy from outside and creamy inside.

French Pate Choux Swan Pastry is a popular aromatic and delicious dish. You can try making this amazing French Pate Choux Swan Pastry in your kitchen. This recipe requires 20 minutes for preparation and 25 minutes to cook. The French Pate Choux Swan Pastry by Jaya Rajesh has detailed steps with pictures so you can easily learn how to cook French Pate Choux Swan Pastry at home without any difficulty. French Pate Choux Swan Pastry is enjoyed by everyone and can be served on special occasions. The flavours of the French Pate Choux Swan Pastry would satiate your taste buds. You must try making French Pate Choux Swan Pastry this weekend. Share your French Pate Choux Swan Pastry cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Jaya Rajesh for inputs. In case you have any queries for French Pate Choux Swan Pastry you can comment on the recipe page to connect with the Jaya Rajesh. You can also rate the French Pate Choux Swan Pastry and give feedback.

French Pate Choux Swan Pastry

Ingredients to make French Pate Choux Swan Pastry

  • For pate choux:- 1/2 cup all purpose flour
  • 4 tbsp unsalted butter
  • 1/2 cup water
  • 2 Eggs
  • 1 pinch salt
  • 2 tsp granulated sugar + 2 tsp powdered sugar for dusting
  • For Filling:
  • 1 cup whipping cream
  • For decoration:
  • 1 tbsp powdered sugar

How to make French Pate Choux Swan Pastry

  1. Heat water and butter together in a pan till the butter is melted. Remove the mixture from gas and add flour and combine till no lumps.
  2. Again place it on fire and cook till it leaves the pan and forms a ball.
  3. Let this mixture cool for 15 mins and then add sugar and eggs one by one and combine with each addition.
  4. The first test is to see whether the pastry dough will be glossy and the second thing is when you scoop it with spoon it should slide of easily.
  5. Now place the parchment paper in a tin and preheat the oven at 190 degree celcious for 10 mins.
  6. Pipe the body and the neck in the parchment paper with a star nozzle for body and round tip for neck and sprinkle powdered sugar and bake it at 190 degree celcius for 20 mins. The neck portion will be done in less than 5 mins.
  7. Let them cool completely and after cooling, chop upper portion of the body so that you can make wings by again dividing them to two.
  8. Fill in cream and place the head and wings and sprinkle powdered sugar. Serve immediately.

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