Comments on: Choux Pastry Swan

By: Pâte à Choux Swans « Pure Cake

Pâte à Choux Swans « Pure Cake — Mon, 07 Feb 2011 20:28:45 +0000

[...] swans were made from the recipe at Christie’s Corner. She has photographed each stage carefully, so head over there for (better looking) [...]

By: Katie Hartle

Katie Hartle — Thu, 22 Jul 2010 14:24:55 +0000

Love your sense of humour! “You either get a kick out of making cream-filled puff pasty shaped like oversized geese, or you don’t”. LOL

I remember eating these at the Grand Floridian resort at Disney World, where they have a really fun and fancy tea house. I took a picture of it at the time- because you either get a kick out of eating puff pastry shaped like swans or you don’t!

By: Charmian Christie

Charmian Christie — Fri, 09 Oct 2009 13:11:18 +0000

OMB, choux pastry tarantulas? Spiders freak me out, but even I would want to see this. This is the most creative use of pastry I’ve ever heard of. I would love to see what the results are. Seriously! When you’re done, please take photos!!

By: OMB

OMB — Wed, 07 Oct 2009 20:56:29 +0000

Thanks for the tutorial. I’m adapting the concept to make tarantulas for halloween. Two circular mounds, connected, for the body and 10 bent twigs of different sizes for the legs and mouth-feelers. Instead of slicing the body, I hope to just peirce it to inject custard or cream and to make holes for the legs and feelers around the smaller mound. The injection hole on the larger mound for the custard/cream will simulate the silk glands. As long as I don’t move things too much the legs should stay attached and upright till service; using custard instead of cream might proove more reinforcement because of its viscosity. Then paint on chocolate at strategic places to mimic the darker hair areas. At least that’s my hope…

By: Min

Min — Mon, 09 Mar 2009 01:05:00 +0000

thank you for the tutorial.. will try it soon. Great blog

min
Malaysia.

By: Shelby

Shelby — Tue, 16 Dec 2008 03:27:00 +0000

You're supposed to hallow the body out and put the cream inside, not on top.

The neck also shouldn't be that long.

Oh, and the wings should be on the oppsite sides so the flick outwards not inwards.

By: Julie

Julie — Thu, 21 Aug 2008 15:17:00 +0000

I love making choux pastry (for gougeres mostly); makes me feel like a domestic goddess. I’ve never make swans, though!

By: Cheryl

Cheryl — Tue, 19 Aug 2008 15:21:00 +0000

You must have feathers all over your kitchen.

By: Christie's Corner

Christie's Corner — Tue, 19 Aug 2008 13:42:00 +0000

Dana, you’re right about choux pastry not being the same as puff pastry, but I didn’t know how else to describe it.

I MIGHT make these again for a very special occasion, but it was a lot of fun — a grown up version of decorating sugar cookies. And let’s face it. This made for a VERY memorable cooking lesson.

By: Dana McCauley

Dana McCauley — Tue, 19 Aug 2008 13:24:00 +0000

Nice Swan! It’s the kind of thing you make once to prove that you can, right? The next time you make choux pastry you just make eclair, gougeres or cream puffs.
BTW, technically, although choux pastry does indeed puff in the oven, it isn’t a puff pastry. It has it’s own category entirely.