Cream Puff Swans (Cream Puffs with Vanilla Pastry Cream and Chocolate Ganache)
Adapted from Joanne Chang's Flour Cookbook recipe for Eclairs
(Note: As a Bostonian I LOVE Flour Bakery and was so happy when this cookbook came out. This is the second recipe I made from the book and sadly also the second time I had problems with a recipe from the book. During thanksgiving, my Flour pie crust was a shrunken mess (but the pumpkin pie filling was to die for). Here, the pastry cream was way thicker than it should have been, I rescued it with more cream (which along with more butter, solves any cooking disaester, right?) Go ahead and try this pastry cream or use a recipe you know is great (I have made Martha Stewart's from her Baking Handbook and it turned out well, just lighten in up by folding in some whipped cream). OR, just skip the pastry cream and fill the choux puffs with Vanilla ice cream.
1 stick butter
1 cup water
1 tablespoon sugar
1 cup flour
1 cup milk
1/2 cup sugar
3 tablespoons cake flour
1 egg yolk
1 teaspoon vanilla extract
1/2 cup cream
4 oz semisweet chocolate (chopped or chips)
1/2 cup heavy cream
For the Choux Pastry: Preheat oven to 400 degrees. Melt butter, water, sugar and salt in heavy saucepan over medium heat. Do not let the butter come to a boil! Add the flour, and stir vigourously to combine.
Transfer the choux to a mixer fitted with a paddle attachment. Mix on medium low spead for about 1 minute, to cool the choux down. Meanwhile, crack the four eggs into a bowl or container and whisk to break up the eggs. Add to the choux mixture, with the mixer running on medium, a little bit at a time, making sure all the egg is incorporated. Beat for about 2 minutes until the choux is smooth and glossly like below. You need to use the choux as soon as you are finished mixing it, so plan accordingly.