Oma’s Cream Puff Swans (Windbeutel)

Method12 steps

1. 1

   Step 1: Preheat the oven to 400°F (205°C). Line two baking sheets with parchment paper. This version makes the swan shapes shown in the photograph.

2. 2

   Step 2: Put all the dough water, unsalted butter and pinch of salt in a medium pot. Bring to a boil until the butter has melted.

   Uses 1 cup (240 ml) dough water · ½ cup (114 g) unsalted dough butter · 1 pinch dough salt

3. 3

   Step 3: Remove the pot from the heat. Add all the measured flour at once and stir until smooth and the mixture comes away from the sides of the pot.

   Uses The complete hot water, butter and salt mixture · All 1 cup (130 g) measured dough flour

4. 4

   Step 4: Return the flour mixture to the heat and cook for 1 minute, stirring constantly. Stay with the pot throughout this step.

   Uses The complete combined flour mixture

5. 5

   Step 5: Take the cooked dough off the heat and let it cool slightly for just a few minutes, so it is no longer piping hot before the eggs are added.

   Uses All the cooked dough mixture

6. 6

   Step 6: Using a wooden spoon or mixer, beat all four eggs into the slightly cooled dough one at a time. Mix each egg in well before adding the next.

   Uses The complete slightly cooled cooked dough · All 4 large eggs, added one at a time

7. 7

   Step 7: Separate one quarter of the complete dough for heads and necks. Using a piping bag with a small tip, pipe this portion in the shape of the number 2 on one lined sheet. Use the remaining three quarters to make body puffs with a large cookie scoop or tablespoon on the other lined sheet, leaving about 2 inches between them. Make one head and neck for each body puff. If the bodies need more tray space, bake them in batches after the heads are removed.

   Uses The whole actual choux dough: ¼ for heads/necks and ¾ for body puffs

8. 8

   Step 8: Bake the head and neck shapes first at 400°F (205°C) for about 10 minutes, until set and golden. Remove them from the oven and let them cool. Keep the raw body puffs ready for the next bake.

   Bake swan heads and necks · 10 minUses Only the shaped heads/necks from ¼ of the complete dough

9. 9

   Step 9: After the heads and necks are removed, bake the body puffs at 400°F (205°C) for 20–30 minutes, until golden and crisp. Do not open the oven during the first 10 minutes. If baking more than one tray batch, use this guide for each batch and keep the baked heads separate.

   Bake swan body puffs — per tray batch · 30 minUses Only the body puffs shaped from the remaining ¾ of the dough

10. 10

    Step 10: Immediately after removing each body-puff batch from the oven, cut a small slit in the side of every puff to release steam. Let all body shells cool completely before filling, keeping the baked heads and necks separate.

    Uses All baked body-puff shells

11. 11

    Step 11: Whip the cold heavy cream with the two Whip It pouches according to the package instructions. Once peaks start forming, add the separate granulated filling sugar to taste from its two-tablespoon supply and finish whipping. Keep this prepared cream refrigerated until assembly.

    Uses All 2 cups (480 ml) heavy whipping cream · Both Whip It stabilizer pouches · Granulated filling sugar to taste from the 2 tbsp (26 g) supply

12. 12

    Step 12: Once the pastry is completely cool, cut the top off each body puff horizontally and remove any moist bits inside. Cut each top into two wings. Fill each body base with the prepared whipped cream, insert one baked head and neck, and add its two wings. Lightly dust with optional powdered sugar through a small sieve if wanted. Keep any unused whipped cream cold; it can be served alongside. Serve the filled swans within a few hours, keeping them refrigerated until serving.

    Uses All actual cooled body shells · One baked head/neck for each body puff; use the actual baked set · Prepared whipped cream used to fill the swans; keep any unused portion cold · Optional powdered sugar lightly sieved from the approximately 1 tsp supply