Prue Leith’s Choux Swans recipe - The Great British Bake Off
These delicate choux swans are filled with light Chantilly cream and served swimming in a lake of raspberry coulis. They make a gorgeous centrepiece at a festive party.
Ingredients
- 50g unsalted butter
- pinch of salt
- 100g plain flour, sifted
- 3 eggs, beaten
- 250g raspberries
- 2 tbsp icing sugar
- 150ml double cream
- 1 tbsp icing sugar, plus extra for dusting
- ½ tsp vanilla extract
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