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Preparation time
30min
Total time
1h 0min
Portion
20 portion(s)
Level
medium

Ingredients

Pastry

  • 80 g Butter
  • 250 g water
  • 140 g plain flour, sifted
  • 4 eggs

Filling

  • 250 g cream
  • 20 g castor sugar

Accessories you need

  • Butterfly
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  • Spatula TM5/TM6
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Recipe's preparation

  1. Preheat oven to 220 deg celsius.

     

    Place butter & water in thermomix. Set at 100degrees and stir, bring to a fast boil. Add flour and stir until mixture balls and comes away from sides of TM. Add eggs, one at a time, mixing thoroughly until mixture is smooth and glossy.

     

    Place a scoop of dough in a piping bag with a medium sized plain round nozzle. Pipe swan necks - make a number 2 shape -  onto a tray lined with baking paper. Bake approx 5 minutes - watch carefully and don't let them colour.

     

    Place remaining dough in a piping bag with a large fluted nozzle. Pipe swan bodings - a large oval shape. Bake approx 15-20 minutes, until golden brown & puffed. Don't open oven door while cooking. 

     

    Let cool completely. Cut swan bodies in half horizontally and then cut the top half in half down the centre. 

     

    Whip cream in TM with the butterfly until fluffy. Add the sugar. Mix until dissolved.

     

    Pipe the whipped cream on the swan base, and place the two top quarters on angles on the top of the cream, making wings. Slide a swan neck into the front of the cream.

     

    Makes a light dessert, or just enjoy as a sweet treat!

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Choux Pastry Swans

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