Chocolate Cream Puff Swans – Oh, Mama!

Mother’s Day is coming up soon, and these chocolate ganache-filled cream puff swans would be a great way to say thanks to her for that whole giving you life thing. I think once she tastes them, she’ll agree that it was all worth it after all.

This is mostly a technique video, as these beautiful birds would work with any number of fillings. Pastry cream, lemon curd, mousse, and fresh fruit are all perfect with this pâte à choux delivery system. This classic French dough has a thousand uses, and must be mastered by any serious cook. 

By the way, these are much better chilled, so make them an hour or two ahead. The one I eat in the video wasn’t well chilled, and you can see was pretty soft. Once cold, the chocolate ganache becomes very truffle-like, the whipped cream firms up, and you get something much more toothsome. So whether you do these for Mother's Day or not, I really hope you give these a try soon. Enjoy!

Pâte à Choux (Cream Puff Dough)

*enough for about 8-10 “swans”

1/2 cup water

1 tsp sugar

4 tablespoons unsalted butter

pinch salt

1/2 cup flour

2 eggs
*Bake "bodies" at 425 F. for 20-25 minutes, necks for about 12 minutes

For the ganache (makes extra):

4 oz dark chocolate, chopped

4 oz boiling heavy cream

For the whipped cream:

1 cup very cold heavy cream

1 tsp vanilla

1 tbsp sugar or to taste

*whip cream to soft peaks, add sugar, and whip to firm peaks

Categories: Dessert, Tips and Techniques