Prue Leith’s Choux Swans recipe
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thegreatbritishbakeoff.co.uk.
Cooking tools:
- Piping bag
- Piping nozzle
- Food processor
- Fine-mesh sieve
- Skewer
- Cooling rack
- Baking sheet
- Serving platter
- Oven
- Stove
- Saucepan
- Wooden spoon
- Plate
- Whisk
- Mixing bowl
- Measuring cup
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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