Choux Swans With Strawberries

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Ingrediënten

For the Strawberry Whipped Cream

  • 200 g Strawberry purée
  • 7 tbsp 100 g Granulated sugar
  • 6 Sheets gelatin
  • 2 tbsp 3 cl Cointreau
  • 4 tsp 2 cl Orange juice
  • 1½ cups 375 ml Whipped cream

Instructies

  • Preheat oven to 430 °F (220 °C).
  • Prepare the basic choux pastry.
  • Put in a piping bag fitted with a flat nozzle and pipe 20 “swan necks” into a baking sheet by writing letter S’s.
  • With the rest of the dough, pipe round puffs using a star-shaped nozzle.
  • Bake briefly at 430 °F (220 °C), then lower to 350 °F (180 °C) and bake for about 20 minutes.
  • For the strawberry whipped cream, add cold water to the gelatin and warm Cointreau with orange juice.
  • Remove excess water from gelatin and dissolve in the juice mixture.
  • Mix together the strawberry purée, granulated sugar, and gelatin liquid.
  • Carefully fold in the whipped cream and let the mixture firm for 1 hour in the refrigerator.
  • Halve the puffs horizontally.
  • Halve the upper part again to make two “wings.
  • ” Pipe the cream onto the lower half.
  • Quarter strawberries and place them on the cream.
  • Place the swan necks and wings on top.
  • Dust with confectioner’s sugar.
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Recipe Category Fruit
Country Austria / European
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