Scarlett WPink Swan Puff
May 17th 2006 04:39
Pink Swan Puff
About Puff
Puff has a crispy exterior with a hollow inside. It can be stuffed with different types of fillings such as smooth and aromatic custard cream, strawberry cream, jam or fresh whipped cream.
INGREDIENTS
Serves 6-8
For the puff
120 gm water
60 gm butter
5 gm caster sugar
120 gm flour
¼ teaspoon baking powder
3 eggs
For the strawberry cream
100 gm strawberry dices,
a little red colouring (Artificial Cochineal Food Colouring)
5 gm gelatine powder
30 gm water
200 gm sweet cream
For decoration
dark chocolate
fresh fruits
sifted icing sugar, for dusting
1. Preheat the oven to 230 degree Celsius. To make the puff paste, put the melted butter, water and sugar into a pot, bring up to the boil. Stir in the sifted flour and baking powder. Whisk until the mixture is thick. Beat in 1 egg at a time, beating well after each addition. Stir vigorously to make the puff paste..
2. To fold the paper piping bag, hold a long triangular paper with the sides downwards. Roll one of the vertexes upward to make a cone. Pour in the batter and then close its opening..
3. Put the puff paste in a piping bag with piping tube installed. Pipe the paste in half-shell pattern on a baking tray.
4. Put some puff paste in a piping bag made of baking paper. Pipe the paste in the swan neck form (S-shape) onto the baking tray.
5. Bake the half-shell pattern and swan neck pattern for about 15 minutes until golden brown.
6. To make the strawberry puree, put the strawberries into a food processor, blend until smooth, fold in a tiny splash of red food colouring and mix. Set aside.
7. For the gelatine liquid, put the gelatine powder and water into another bowl, bring in hot water to dissolve and set aside.
8. Whip the sweet cream until it forms soft peaks, then fold into the strawberry puree and gelatine liquid, mix thoroughly, then put into the egg mixer, whish until smooth to make the strawberry cream.
9. To make the swan puff, cut the shell-shaped puff with a small knife horizontally into halves. Cut the upper half into two as swan wings. Pipe the strawberry cream into the lower half, stick the swan wings on its sides and garnish it with fresh fruit. Put a piece of swan neck puff on top. Add 2 dots of chocolate as its eyes.
10. To serve, dust with icing sugar.
**From “Exquisite Dessert Buffet”. **
Tips:
The swan neck puff is relatively small which requires less time for baking. Therefore, extra attention should be paid on baking time control.
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