Choux Swans Chantilly
1 recipe choux pastry (See Below)
Pipe the swan bodies and necks
Preheat oven to 200 degrees Celcius. Line two baking pans with parchment paper.
Using the larger bag with the star tip, pipe dough in 2 1/2 inch long teardrops until you have used up 3/4 of the paste.
Brush with egg wash.
With the smaller bag, pipe the remaining 1/4 of the paste for the head and neck by making a reverse ‘S’ shape. Let the paste to puddle a bit when you start to make the head a bit bigger. Place a slivered almond on the head to form a beak. Do not brush with egg wash.
Bake the swans
Place the swans and bodies in a preheated 200 degrees Celcius oven.
Bake the heads for 5 to 8 minutes, depending on thickness. Remove and let cool.
Bake the bodies for 20 to 25 minutes. Allow to cool.
Assemble the swans
When the teardrops have cooled, use a serrated knife to cut them in half. Remove the top half of the teardrop and cut in half again to form the wings.
Fill a pastry bag with whipped cream and pipe the cream onto the bottom of the tear drop.
Fit the wings onto the body with the wings tipped upward.
Place a head between wings and transfer swans to individual serving plates.
Add a pool of sauce: Chocolate, raspberry or crème anglaise (vanilla sauce).