Choux Pastry Puffs

For the choux pastry, heat the sugar, butter, milk and salt in a saucepan. Add to the hot mixture the flour form and stir the mixture over medium heat until the dough separates from the bottom of the pot.

Remove the dough from the saucepan and cool in a baking bowl at room temperature. Gradually beat the eggs into the cooled dough. Put 120 g of the dough into a piping bag with a 6 hole nozzle. Pipe the rest of the dough into a piping bag fitted with an 8 star nozzle.

Pipe rosettes onto a greased and floured baking tray and bake in a heated oven at 190 °C top and bottom heat with steam for 20 minutes.

Using the 6 hole nozzle, pipe swan heads with necks onto a baking sheet and bake in a heated oven at 190 °C with steam on top and bottom heat for about 8 to 10 min.

Cut the finished baked rosettes in half horizontally for the swan body. Cut the lid in half again vertically for the swan wings.

For the filling, whip the whipped cream until stiff and mix with the plum jam. Pour the plum cream into a piping bag fitted with an 8-gauge nozzle. Pipe a rosette on the swan body, place the wings on the right and left side and press a little smooth.

Stick the swan neck with head into the rose.

Cut the plums into small pieces. Decorate the swans with plum pieces, powdered sugar and mint.

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