Swan Crème Puff

Swan Crème Puff

BAKEMARK PRODUCTS USED:

BakeMark Products used:

YOU CAN ALSO USE:

WESTCO éclair MIX (#30188  1/25 lb)

bakesense whipped topping (#11200 4/9 lb)

trigal dorado pastry topping (#06590  4/8.8 lb)

WESTCO COATING SUGAR (#09411  1/25 LB)

DIRECTIONS:

MIX

Mix the paste following the directions provided on the bag of Westco Éclair Mix for a small batch.

MAKE UP

Place the paste in a pastry bag with a large star tip. On a paper lined baking sheet pipe teardrop shapes 1 ¾ to 2” long. To make the heads change the tip to a ¼" plain tip and make a question mark shape or a S hook shape piping thicker for the heads and thinner for the beaks as shown on the picture above.

BAKE

Bake at 375°F in a convection oven for approx. 45 minutes or until puffs and S hook shapes are completely dried. Do not open the oven door for at least the first 15 minutes to prevent collapsing.

FINISH

Slice the teardrop puffs in half horizontally. Fill the bottom halves with BakeSense Whipped Topping. Cut the tops in half and place the pieces on the swan as shown in the picture above. Finish by placing the S hook shapes on the wider side of the crème puff in between the 2 wings. Dust lightly with Westco Coating Sugar.

  • Approx. Yield: 244 – 1 oz. swan crème puffs