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Choux Cygnets

23 November 2014 by Eileen

Last weekend, we went to Honda Colliers opening event at Birmingham as Brendan Lynch, Series 3 #GBBO finalist was there to teach baking! Of course, at the same time, we also looking for our next new car.

Brendan showed us how to make Choux Cygnets. I was so happy to be able to speak to him and at the same time, I was also able to practise making it too.

brendan lynch honda Choux Cygnets

Ingredients:

  • 100g butter
  • ½ teaspoon salt
  • 1 teaspoon caster sugar
  • 150g plain flour
  • 3 – 4 medium/large eggs, lightly beaten
  • 125ml whole milk
  • 125ml water
  • Cream:- 200ml double cream, 50g icing sugar and ½ teaspoon of vanilla extract

Method:

  1. In a medium-sized saucepan, heat the milk, butter, water, salt and sugar. Bring to boiling point. Add the flour and mix it well. Cook for about 1 minute until the paste leaves the sides of the pan. Transfer to a bowl and let it cool slightly. Then add the beaten eggs in a few batches and beat well with a handheld mixer until the paste becomes smooth and shiny.
  2. To make the cygnet necks: pipe out the neck with a number 2 writing nozzle onto a tray lined with non-stick parchment. Bake in oven for 8 – 10 minutes at 170°C until golden.
  3. To make the cygnet bodies: use a star nozzle, pipe 16, walnut-size rounds of choux pastry onto a tray lined with non-stick parchment. Bake at 180°C for 20 minutes. Turn off the oven and let residual heat complete the drying out process to make it crisp.
  4. To make Chantilly cream: whisk 200ml of very cold double cream in a bowl with 50g icing sugar. Add ½ teaspoon of vanilla extract and mix to a soft peak, pipeable stage.
  5. To assemble the Cygnet, cut off the upper half of the choux body and cut this section in half for the wings. Put ½ teaspoon of lime curd or lemon curd into the base of each choux. Pipe a swirl of Chantilly cream to cover the body cavity. Add wings and the neck. Dust lightly with icing sugar.
    choux cygnets making

In my Cygnet choux, I didn’t make my Chantilly cream. Instead I used ready make cream. Also I added sprinkles on my Cygnet choux instead of fruits.

Choux Cygnets recipe

I also piped a a few wings to make this butterfly too!

butterfly choux

This is my first time making choux pastry and I am so glad to have attended Brendan’s baking session! I’m so proud of my creation! All my family loved eating it! It is flavoursome and a lovely showpiece bake. I would definitely make it again!

Thanks to Brendan for his lovely recipe! Do pop by his website and check out his fantastic collection of recipes.

Related

Filed Under: Bake Recipes Tagged With: Dessert, Food

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Comments

  1. HonestMum says

    28 November 2014 at 4:40 pm

    Wow, these are utterly beautiful! Thanks so much for linking up to #tastytuesdays

  2. Fiona Martin says

    23 November 2014 at 2:07 pm

    These look amazing, would love to try making them when I’ve got more time!

Trackbacks

  1. Creamy Chicken Pie - ET Speaks From Home says:
    8 December 2021 at 11:03 pm

    […] I thought to myself that I like baking and making my own pastry. Recently, I had learnt how to make Choux pastry. So I am very keen to learn how to make a nice pastry for a pie and make creamy chicken pie. It is […]

  2. Chocolate Profiteroles - ET Speaks From Home says:
    7 November 2020 at 10:57 pm

    […] last year, I met Brendan Lynch, Series 3 #GBBO finalist and learnt how to make Choux Cygnets using choux pastry from him. Do take a look at the post if you interested to find out how we made […]

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Hello!

Welcome to ET Speaks From Home!
I'm Eileen, a proud mum of two teenagers (aged 17 and 16), my daughter is living with visual impairment. Since launching this blog in May 2012, we’ve continued to grow and evolve, sharing our family’s journey and passions.

I love cooking, crafting, DIY projects, writing about Chinese culture, and creating YouTube reviews.

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