Chilled swans with cream

Chilled swans with cream

Ingredients:
Brewed dough:
110 g of butter
1 glass of water
1/4 teaspoon of salt
1.5 teaspoons of sugar
1 cup of flour
4 large eggs

Cream:
3/4 cup sugar
1/3 cup of flour
1/4 teaspoon of salt
2 cups of milk
3 egg yolks, beaten
2 tablespoons butter
1.5 teaspoons vanillin
1/2 cup whipping cream

Dough:
Heat the oven to 210 degrees. Cover the pan with baking paper.
In a large saucepan bring to a boil over medium heat oil, water, salt and sugar. Then remove the saucepan from the heat and add all the flour at once. Rapidly mix to a homogeneous mass. Return to the fire and cook, stirring occasionally, another 1-2 minutes.

Transfer the dough into a mixer and whisk at medium speed for about a minute to cool it slightly.

Stir in the eggs and mix the dough. It should be thick, but it should also easily fall behind the blades of the mixer when the bowl is turned over.

Using a confectioner’s bag, squeeze out 12 swans. Remove the cap from the bag and squeeze out 12 swans. One end should be slightly narrower than the other.

Bake for 15 minutes and then, reducing the temperature to 190 degrees, bake another 25 minutes or more until golden brown (the dough should rise).
Cool on the grate.

Cream:
In a medium saucepan mix the sugar, flour and salt. Gradually pour in the milk. Cook over medium heat, stirring occasionally until the liquid begins to boil. Then cook for 2 minutes before the beginning of the thickening.

Remove from heat and very slowly pour 1/4 cup of hot mixture into pre-whipped yolks. Immediately return this mixture with the yolks in a saucepan. Cook another 2 minutes, continuing to stir.

Remove from heat, add oil and vanillin. Put the mixture in a bowl, cover it with food film and refrigerate the pudding in the refrigerator for an hour (preferably at night).

When the pudding has cooled, cream whisk until firm peaks and gently enter them into the pudding. Apply chilled. Store in a sealed container.

Take 1 body of the swan, with a very sharp knife, cut off the lid by 1/3 or half. Start the swan with cream, and cut the top cover in half to make the wings. Insert your head. Repeat with the other swans and cream. Sprinkle the ready-made swans with powdered sugar.

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