Cygne is the name of this cake, it’s swan in French. I need to precise as mine could be a turkey as well… It’s kitsch like an after-school salon de thé visit with granny. They were proposing those when I was a kid…
Kat of The Bobwhites was our August 2012 Daring Baker hostess who inspired us to have fun in creating pate a choux shapes, filled with crème patisserie or Chantilly cream. We were encouraged to create swans or any shape we wanted and to go crazy with filling flavors allowing our creativity to go wild!
BTW, I’ve opened a Daring Baker Pinterest Board. Mostly my posts now, but I’ll add others’ progressively.
So, let’s go, mon chou. The recipe is already here (click on text) :
Well, the puffs. Very simple, I eyeball ingredients : water, oil, flour, eggs… a little salt, sugar, vanilla. I shape with the hands like a kid with playdo. So that doesn’t look pro.
I garnished them with Chantilly, vanilla flavored whipped cream (veg’ version), slightly colored in red.
Decorated with sugar.
Variations…
La religieuse… de Pise. Pisa tower style…
The bad gag is those jewel sugar lose their color on the cream…
GOURMANDE in OSAKA 
I like the first photo, it’s so romantic with candle lights and elegant swan
Your photos are gorgeous with those candles! So are your swans! Beautiful!!
Thanks for sharing the idea of making a DB board on Pinterest, I’m new there and I might have to borrow your idea 🙂
It looks as though you had so much fun playing with every possiblity with the choux, very nice! I love that you are also putting things on pinterest I must find you! I also love that you added the dragees on the swans. Just beautiful, nice job!
I love the elegant look of those candies – really well done on those beautiful swans!
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