Choux pastry dough

 

  1. Boil the milk, water, salt, sugar and butter.
  2. Turn off the heat, add the flour and mix with a spatula.
  3. Dry out the paste over a medium heat, then pour into a bowl and gradually add the eggs, mixing vigorously.
  4. When the choux pastry is cold, pipe onto a buttered baking sheet:
    – for the head and neck of the swan, pipe
    12 shapes that resemble the number “2”
    that are 4 cm high
    – for the body, pipe 12 shapes that resemble
    the “acorn” (a round side and a pointed
    side)
  5. If you still have choux pastry, use it for sculpting additional parts.
  6. The rest of it will be used to make Nun Puffs.
  7. Cook at 190°C, opening the oven gradually when the puffs have finished rising.

 

Whipped cream

 

  1. Dissolve the granulated sugar in the cream.
  2. Add the vanilla seeds.
  3. Beat with a whisk to create soft peaks.

 

Assemble

 

  1. Once the choux pastry has been baked and allowed to cool, cut the top of the pastry (2/3rds for the base and 1/3rd for the lid) using a knife.
  2. Garnish the base with Chantilly using a pastry bag and a star tip.
  3. Cut the cover lengthwise to represent the wings.
  4. Sprinkle the neck and the wings with icing sugar.
  5. Place the neck in the cream, before finally you have the wings.

 

Tip from Sébastien Gaudard

 

To decorate this dessert, you can add some strawberries, blueberries and currants.