Small, light and incredibly sweet – pastry swans.
- For the dough:
- Milk - 60 ml
- Water - 60 ml
- Eggs - 2 pcs
- Flour - 75 g
- Sugar - ¼ tsp
- Salt - 1 g
- Butter - 50 г
- For the cream:
- Condensed milk - 300 g
- Butter - 200 g
Preparation. Cakes “Swans”
Choux pastry. In a saucepan, combine the milk, water, butter, salt, sugar. Once the oil has dissolved, add the flour. Knead well, remove from heat and add the eggs. The finished dough should be soft, smooth and shiny.
Tip: Add the eggs one at room temperature. With their help, you can control the desired consistency of the dough.
Put the dough in a pastry bag. Cover the baking parchment. Otsadit blanks in the form of droplets (swans torso). Bake for 10 minutes at 200 degrees and 10 minutes at 180 degrees. In another pan otsadit dough strip in the form of pairs (swan neck). Bake for 5-6 minutes at 180 degrees.
Tip: instead of a pastry bag, use a tight plastic bag.
Cream. Butter room temperature, beat with a mixer until smooth. Often adds welded condensed milk and continue beating. Beat the cream for a total of no more than 7 minutes, otherwise the oil will heat up and exfoliate. Tighten the finished cream wrap and refrigerate.
Formation of cakes. Use scissors to cut the base in half lengthwise. One part of the fill cream, and the second cut along – this will be the wings. Then, insert the neck and wings.