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Name: Choux Pastry Swans
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 300 ml Water (1/2 pint); 110 g Butter cubed (4 oz); 50 g Icing sugar (2 oz); 4 Eggs beaten; 140 g plain flour Strong (5 oz); 300 ml Whipping cream (1/2 pint); 1 ts Vanilla extract

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INGREDIENTS

300 ml Water ; (1/2 pint)
110 g Butter ; cubed (4 oz)
50 g Icing sugar ; (2 oz)
4 Eggs ; beaten
140 g plain flour ; Strong (5 oz)
300 ml Whipping cream ; (1/2 pint)
1 ts Vanilla extract

Servings

INSTRUCTIONS

Gently heat the water and butter together until it just begins to boil. Remove the pan from the heat and beat in the flour immediately until you have a thick smooth paste. Add the eggs a little at a time beating well until the mixture becomes a shiny paste. Fill a large piping with paste and pipe, onto a prepared tray, 10 heads and on another tray 10 bodies. Bake at 180?C/350F/gas mark 4, head for 15-20 minutes, bodies for about 30 minutes or until dried out in the centre. Whisk the cream, icing sugar and vanilla until you have firm peaks. Take each choux body and slice in half horizontally. Take the top slice and cut in half lenghways to form wings. Fill the bottom half of the body with cream and prop the head on the cream at the boarder end of the base. Put on the wings. Serve on a pool of strawberry yoghurt. Per serving: 2298 Calories (kcal); 219g Total Fat; (84% calories from fat); 29g Protein; 62g Carbohydrate; 1403mg Cholesterol; 1253mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 42 Fat; 3 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Choux Pastry Swans

300 ml Water (1/2 pint)
110 g Butter cubed (4 oz)
50 g Icing sugar (2 oz)
4 Eggs beaten
140 g plain flour Strong (5 oz)
300 ml Whipping cream (1/2 pint)
1 ts Vanilla extract

Gently heat the water and butter together until it just begins to  boil. Remove the pan from the heat and beat in the flour immediately  until you have a thick smooth paste. Add the eggs a little at a time  beating well until the mixture becomes a shiny paste.    Fill a large piping with paste and pipe, onto a prepared tray, 10  heads and on another tray 10 bodies. Bake at 180?C/350F/gas mark 4,  head for 15-20 minutes, bodies for about 30 minutes or until dried  out in the centre.    Whisk the cream, icing sugar and vanilla until you have firm peaks.  Take each choux body and slice in half horizontally. Take the top  slice and cut in half lenghways to form wings. Fill the bottom half  of the body with cream and prop the head on the cream at the boarder  end of the base. Put on the wings. Serve on a pool of strawberry  yoghurt.        Per serving: 2298 Calories (kcal); 219g Total Fat; (84% calories from  fat); 29g Protein; 62g Carbohydrate; 1403mg Cholesterol; 1253mg  Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0  Fruit; 42 Fat; 3 1/2 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1531g)
Recipe Makes: 1

Calories: 3197
Calories from Fat: 1964 (61%)

Amt Per Serving		% DV

	Total Fat 218.2g	291 %
	Saturated Fat 105.2g	526 %
	Monounsaturated Fat 69.5g
	Polyunsanturated Fat 18.6g
Cholesterol 4570.7mg		1406 %
Sodium 2070.7mg		71 %
Potassium 1582mg		42 %
Total Carbohydrate 167.1g		49 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 163.3g
Protein 142.8g		204 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3197

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