Choux Pastry Swans Recipe | Pastry Patisserie Swans
These 1970s-style Choux Pastry Swans from Richard Bertinet's Pastry cookbook are a show-stopping bake for testing your skills.
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Ingredients
- 125g plain flour
- 225g or ml water
- 60g butter
- ½ tsp salt
- 4 eggs
- butter or baking spray, for greasing the baking trays
- 1 egg, beaten with a pinch of salt, for glazing
- icing sugar, for dusting
- 250g whipping or double cream
- 2 tbsp caster sugar
- a few drops of vanilla extract or rosewater (optional)
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