I came across swan profiteroles last year as I was looking for a fun cooking activity for the kiddos. I fell in love right away. And the kiddos did as well.
I also love how simple the recipe and the process is. The most difficult part is cooking the profiteroles long enough so that the exterior is crispy and the interior is dry. My best piece of advice is to cook the choux pastry for the required time and then turn of the oven but keep the pastry in oven as it cools down. You may not need to do this for the head and neck since they are smaller and do not need as much time to cook.
Add water into the pot,
And butter. Bring to a boil. Make sure the sugar has melted before moving on to the next step.
Turn the stove off and add the flour.
Use spatula to mix the flour and water mixture until it is well combined.
Turn the stove back on to medium and cook the dough for about 3 minutes, keep stirring until it forms a ball, or until a film forms at the bottom of the pot. Remove from heat and allow to cool for 3 to 5 minutes in a large mixing bowl.
With a hand mixer on low, add one egg at a time to the choux pastry. Make sure each egg is incorporated into the pastry before adding the next one.
This is how the choux pastry should look after all the eggs are added.
Place 3/4 of the choux pastry in one piping bag and the remainder in another piping bag.
Beat the egg and the water together.
Brush each body part with the egg wash. Bake in the oven per the recipe below.
Here are the heads on the cooling.
Here is the head & neck and body all cooled down and ready for the next step.
Cut off the tops of each body piece and
then cut each top piece in half length wise.
Pipe whipped cream into the the swan bottom.
Insert the neck into the more rounded side of the swan bottom. Add a little more cream to cover the disturbed cream.
Add the wings with a slight separation in the center.
Sprinkle a little powdered sugar on top of the swans and …
Voila! The swans are ready to enjoy.