Swan cream puffs

Elegant and adorable, homemade Cream Puff Swans with pate a choux paste, fluffy pastry cream, wings, peak and all are a must-try home baking project.

It's not a simple thing to make or eat everyday, but I had a lot of fun making it ^^. Swan Choux Cream, or a choux pastry in a swan form filled with pastry cream and Cream Chantilly (sweetened whipped cream). It's not hard to make because if you can make choux, you will be able to crate it at home. The most important thing for choux pastry is bake it until set and dry, and in this recipe, you have to pay a lot attention to the neck part, because if it's not dry and hard enough, you will have…

In a saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir vigorously until a smooth ball forms. Remove the sauce pan from the heat. Add eggs,...

These beautiful cream puff swans (choux pastries) are filled with a decadent chocolate ganache, orange-zested Chantilly cream, and topped with icing sugar.

I wanted to make both eclairs and cream puffs, they both come from the same choux pastry dough, so I made both! Both is filled with...

The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. —Ruth Jungbluth, Dodgeville, Wisconsin

Our Pâte à Choux recipe creates a delicate pastry dough that can used for cream puffs, eclairs, and profiteroles. It's usually piped into shapes before baking.

This month's Daring Bakers Challenge filled me with excitement the second it was posted. Kat of The Bobwhites was our August 2012 Daring Baker hostess who inspired us to have fun in creating pâté à choux shapes, filled with crème pâtissiére or Chantilly cream. We were encouraged to create swans or any shape we wanted and…