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