Choux Swans
Master baker Richard Bertinet is back in the house with this recipe for Choux Swans. They are such a pretty treat, made from a few ingredients.
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 www.jamesmartinchef.co.uk.
Cooking tools:
- Saucepan
- Mixing bowl
- Fine-mesh sieve
- Whisk
- Wooden spoon
- Food mixer
- Stand mixer
- Baking sheet
- Silicone baking mat
- Oven
- Piping bag
- Fine plain piping nozzle
- Star piping nozzle
- Pastry brush
- Bench scraper
- Offset spatula
- Kitchen scale
- Measuring spoon
- Hand mixer
- Fork
- Chef's knife
- Cooling rack
Ingredients
- 125g plain flour
- 225g or ml water
- 60g butter
- ½ tsp salt
- 4 eggs
- plus 1 egg, beaten with a pinch of salt, for glazing
- 250g double cream
- 2 tbsp caster sugar
- a few drops of vanilla extract or rosewater (optional)
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