Choux Swans With Strawberries
Ingrediënten
- Basic choux pastry
- 20 Strawberries
- Confectioner’s sugar for dusting
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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