Swan Puff - Elegant and classy. Do you need a reason to love him?

Overview

Swan puff is a kind of Western dessert puff. The fluffy cream dough is filled with cream, chocolate and even ice cream. Legend has it that puffs were introduced to France in the 16th century and were invented by a chef named Catherine da Medici. Who knows, he was once just an ugly duckling, and after going through all kinds of hardships, he finally turned into a white swan. Look at him and see if you can't bear to eat him. Does your child love swans? Come and give him a surprise!

Tags

• baking
• paita
• breakfast
• afternoon tea
• butter
• egg
• low gluten flour
• oldenburg whipped cream
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Sift low-gluten flour

   

2. 2 Place butter, salt and water in a basin and heat over low heat

   

3. 3 Once the water boils and the butter melts, turn off the heat (if the butter has not completely melted after the water boils, turn off the heat first and wait until it melts before proceeding to the next step)

   

4. 4 Add sifted low-gluten flour

   

5. 5 Stir quickly and continuously with a whisk until evenly mixed. After the low-gluten flour is completely mixed, use a whisk to mix while continuing to heat over medium-low heat. When the batter becomes shiny and a thin film forms on the bottom of the pot, turn off the heat

   

6. 6 Put the prepared puff batter into a piping bag equipped with a piping nozzle. Depending on the different shapes, you need to use different piping nozzles

   

7. 7 Let’s take a look at the spare decorating tips. . . The body uses a 10-tooth cookie spout, the puffs use the large round spout of the small six-piece decorating spout, and the swan head uses the small round spout of the small six-piece decorating spout

   

8. 8 First, squeeze out a plump point vertically, then tilt it 45 degrees, and gently pull it while squeezing, until it becomes a water drop shape

   

9. 9 Just extrude it vertically to the required size

   

10. 10 First squeeze a small circle as big as a mung bean on the baking cloth, and then pull it forward to squeeze out the swan's head and mouth, and then squeeze out the word '2' backward, so that the swan head is ready

    

11. 11 Add 10 grams of sugar to 100 grams of whipping cream. Beat at slow speed until sugary, then change to medium speed and beat as shown in the picture

    

12. 12 First look at the piping nozzle for piping cream into the puffs. Put the cream into the piping bag and pipe it directly into the baked puffs, as shown in the picture

    

13. 13 After all the cream of the puffs is filled, use a sieve to sprinkle the powdered sugar on it

    

14. 14 Below is a swan-made puff cut open 1/3 of the way across

    

15. 15 Cut the upper part in half to make wings

    

16. 16 Spread fresh cream on the bottom half

    

17. 17 How to make wings

    

18. 18 Then insert the swan head into it

    

19. 19 Then insert the swan head into it

    

20. 20 General shape

    

21. 21 Completed