Next, we made profiteroles which are little puffs filled with ice cream :) a puff ice-cream sandwich if you must. Followed by Cygnes or swans.
The Paris-Brest- choux covered with almonds and baked then filled with praline mousseline
Piping of the choux dough in rings
A little egg wash and they are sprinkled with almonds
Once out of the oven and cooled, the ring is sliced in half horizontally
Paris-Brest cream is then piped in a pattern all around
Cute lil puff~
Cut them in half, fill them with freshly churned creme anglaise, drip over molten chocolate and dig in. I know, they were so innocent a moment ago.
Moving on to swans...
We pipe out our swan bodies by creating large teardrop choux and piped heads and necks
Once baked, we cute the choux in half, top half in half again and assembled~
Within, we filled with pastry cream on the bottom followed by pineapples with lime zest and topped off with creme chantilly
Tip of the Day!
When piping choux, always try to minimise the tail on top of the choux. If however, you find yourself with the little tails, simply make an egg wash and brush the tails down. Also, scoring the choux with a fork will help for a more even rise all round. Try it!