Cygne et choux, puffy swan

GOURMANDE in OSAKA

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) :

flockenshane

Well, the puffs. Very simple, I eyeball ingredients : water, oil, flour, eggs… a little salt, sugar, vanilla. I…

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