Name: French Pate Choux Swan Pastry recipe by Jaya Rajesh at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Ingredients: 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

Ingredients Serving: 10

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

Instructions

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.
Again place it on fire and cook till it leaves the pan and forms a ball.
Let this mixture cool for 15 mins and then add sugar and eggs one by one and combine with each addition.
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.
Now place the parchment paper in a tin and preheat the oven at 190 degree celcious for 10 mins.
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.
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.
Fill in cream and place the head and wings and sprinkle powdered sugar. Serve immediately.

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