Swan Cream Puff (ชูว์ครีมหงส์)

1.Preheat the oven to 190°C. Line two baking trays with baking mats or parchment paper.

2.Combine the water, butter, salt, and sugar in a saucepan over medium heat until the butter melts and the mixture comes to a boil. Remove from the heat, add the flour all at once, and stir vigorously until a dough forms. Return the pan to the heat and cook for about 1 minute, stirring constantly, until the dough pulls away from the sides of the pan and a thin film forms on the bottom. Transfer the dough to a mixing bowl.

3.Lightly beat the eggs. Gradually add them to the dough a little at a time, mixing well after each addition, until the pastry is smooth and glossy. When lifted with a spatula, the dough should fall in a ribbon and form a soft V-shapedtip. You may not need all of the eggs depending on the consistency of the dough.

4.Transfer the pastry to a piping bag fitted with a large open star tip. Pipe 16 swan bodies, forming rounded mounds with a tapered tail.

5.Fit the piping bag with a small plain tip. Pipe 16 swan necks, shaping each into a question mark ( ? ). Pipe a small extra dot of pastry at the top to form the head and beak. Bake for about 12 minutes, or until golden brown. Transfer to a wire rack to cool completely.

6.Bake the swan bodies at 190°C for 25 minutes, then reduce the oven temperature to 100°C and bake for another 5 minutes to dry the pastry. Transfer to a wire rack and cool completely.

7.To make the vanilla pastry cream, whisk together the egg yolks, sugar, and vanilla until slightly lighter in color. Whisk in the cornstarch and flour until smooth. Add the milk and salt, then cook over medium heat, stirring constantly, until the custard thickens and boils for about 1 minute. Remove from the heat, stir in the butter until melted, transfer to a container, cover the surface directly with plastic wrap, cool slightly, then refrigerate until completely chilled.

8.To make the vanilla Chantilly cream, sprinkle the gelatin over the water and let it bloom for 5 minutes. Warm about 2 tablespoons of the whipping cream until hot, then stir in the bloomed gelatin until dissolved. Gradually whisk in the remaining cold cream, followed by the icing sugar and vanilla. Place the bowl over an ice bath and stir until well chilled but not beginning to set. Whip with an electric mixer until medium peaks form. Transfer to a piping bag.

9.Stir the chilled pastry cream until smooth, then transfer it to a piping bag.

10.Slice the top off each swan body and cut the top piece lengthwise to create two wings. Pipe about 1 tablespoon of vanilla pastry cream into the base, then pipe the Chantilly cream generously over the top. Insert the swan neck at the front and tuck the wings into the cream on either side. Dust lightly with icing sugar before serving.