I've been on a baking course. As baked goods become more popular, so I wanted to learn the skills and get the certificate to prove I can bake. One of the recipes we learn to make is this delightful custard cream filled swan, similar to a profiterole, but so much more stunning.
Ingredients for Swans
150 gms Cake flour
100 gms Butter
220 mls Water
4 Large Eggs (5 medium ones, 250 gms)
1. Sift flour to remove any lumps.
2. Put the butter and water into a pot, heat to boiling, add the flour stirring fast as you do until mixed and smooth without lumps. If you're too slow the flour will cook and you will get lumps.
3. Put into a mixer, and mix until cool. This also helps to avoid any lumps forming and smooths out any lumps there are.
4. Add the eggs, continue mixing until smooth and sticky.
5. Preheat the over to 200 degrees celsius.
6. First we will pipe and bake the neck, being thinner it needs less cooking time so it needs to be baked separately.
7. Fill up a piping bag with this mixture. For the neck and head of the swam you need to pipe a shape in the form of a number 2. For the body pipe a 2 inch (5cm) tapering body, and make the number '2' in proportion. So pipe the necks (the '2' shapes) first onto a non-stick baking sheet or greased baking paper. You can see this from the photograph. It's worth piping a few extra '2's just in case you break some. These should be baked for 10-12 minutes, be sure to watch them so they don't burn.
8. Now bake the swan bodies for 20-25 minutes.
Ingredients For Custard Cream
120 gms Sugar
270 mls Carnation Evaporated Milk
2 Medium Eggs (100 gms of egg)
45 gms Corn Starch
55 gms Milk Powder
55 gms Butter
1/2 Teaspoon Vanilla Favoring
1. Boil 225 mls water with the sugar, and carnation milk, bring to the boil without stirring.
2. Into a mixer bowl, sift the corn starch and milk powder, together with 275 ml water. Mix until combined, then add the eggs, and mix again, until mixed.
3. Add this mixture to the boiling mixture and stir immediately, until they're combined. Add the butter and vanilla essence and mix in. Leave to go cold. Both the custard and swam body need to be cold.
4. Fill your piping bag with the custard, using a small nozzle, push the nozzle into the body of the swan where the neck is. Pipe the custard into the center of the bodies of the swam.
5. Push the swan necks into the holes.