Ingredients Jump to Instructions ↓

  1. 2 punnets of fresh raspberries

  2. icing sugar , for dusting

  3. 500 ml water

  4. 125g cold butter , diced

  5. pinch of salt

  6. 250 g plain flour , sifted

  7. 7 eggs , plus beaten egg for egg-wash

  8. 75 g caster sugar

  9. 250 ml raspberry puree

  10. 225 ml water

  11. 150 g glucose

  12. 300 ml double cream

  13. 150 g icing sugar

  14. seeds of 1 vanilla pods

Instructions Jump to Ingredients ↑

  1. First make the raspberry coulis. Place the sugar, raspberry purée, water and glucose in a saucepan. Bring to the boil. Simmer for 2-3 minutes, skim off any scum from the surface, strain through a sieve and set aside to cool. Chill in the refrigerator until required.

  2. Preheat the oven to 180°C/gas 4.

  3. To make the choux pastry, place the water, butter and salt in a saucepan. Bring to the boil.

  4. Remove from direct heat and immediately add in all of the flour. Mix together vigorously, using a wooden spatula, to break down any lumps.

  5. Continue beating until the mixture leaves the sides of the pan to form a ball. Allow to cool slightly.

  6. Mix in the eggs, one by one, making sure that each egg has been thoroughly incorporated before adding the next. Check the mixture when 6 eggs have been added and if the mixture seems too soft, do not add the final egg.

  7. Put the choux pastry into a piping bag with a medium sized nozzle.

  8. Take a greased baking sheet and pipe the choux pastry into 6-8 oval shapes onto the sheet, using two-thirds of the choux pastry mixture.

  9. With the rest of the pastry, pipe 6-8 number '2' shapes to make the neck of the swan.

  10. . Egg-wash the top of all the shapes and pinch the beginning of the number '2' shapes to make the beaks of the swans.

  11. . Bake in the oven for about 15 minutes until the choux pastry is risen and golden. You may need to remove the necks before the ovals are cooked. Cool on a wire rack.

  12. . To make the vanilla cream, mix together the double cream, icing sugar and vanilla pod seeds. Whisk until stiff peaks form. Place in a piping bag with a medium sized nozzle.

  13. . To assemble the swans, take one of the oval-shaped choux buns. Cut off around the top one-third of the bun and then cut the piece you have removed in half lengthways to make two long strips (these will form the wings).

  14. . Fill the remaining choux bun with whipped vanilla cream, then top with fresh raspberries.

  15. . Place each wing half on the side of filled bun. Place the swan's 'neck' at one end of the filled bun and dust with icing sugar.

  16. . Pour some cold raspberry coulis on a serving plate and place the swan over.

  17. . Repeat the process making 6-8 swans in all.


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