Servings: 7 Pieces
Calories: 320kcal
Ingredients
Pineapple stuffing
- 120 g pineapple (chopped)
- 35 g sugar
- 5 g potato starch
- 13 g water
Instructions
Prepare the soup batter
- Heat 100 g water and 50 g butter in a saucepan until butter is completely melted.
- When the mixture boils, remove the pot from the heat and add a pinch salt and 75 g flour at once. Stir well over low heat for several minutes until a cohesive dough ball forms.
- Time to add the 2-3 eggs one by one. Put the dough in a cold pot and add the first egg. Stir well until the egg is incorporated.
- Add the remaining eggs one at a time, stirring well each time until a shiny, firm batter forms. If necessary, add the last egg partially if the batter is already the right consistency. Make sure the pot is no longer on the heat when the eggs are added.
- Put the batter in a piping bag with a smooth nozzle (size 12) and pipe the body of the swans on a baking sheet lined with baking paper, making the body no more than 10 cm long and 3-4 cm thick.
- The neck is sprayed with a narrower mouth or simply a piping bag with a smaller hole.
- Bake the bodies and necks separately in a preheated oven at 200°C. This prevents the puffs from collapsing when the necks are taken out, as the different parts have different baking times. Bake the bodies for 20-25 minutes until nicely golden brown.
- Bake the necks for about 10-15 minutes. Let both cool completely. Let cool completely.
Prepare the pastry cream
- Heat 0,5 l milk with 100 g sugar and 1 sachet of vanilla sugar until almost boiling.
- Beat 1 egg and 45 g pudding powder together until smooth.
- Pour a little of the half-hot milk into the egg mixture to temper, then add it back into the pan with the rest of the milk as the milk boils.
- Stir constantly until the cream becomes thick, then allow to cool.
Prepare the pineapple filling
- Mix the chopped 120 g pineapple with 35 g sugar in a saucepan and bring to a boil.
- Dissolve the 5 g potato starch in 13 g water and add it to the boiling pineapple.
- Cook briefly until the filling becomes thick. Allow to cool.
Whip the whipped cream
- Beat the 400 g cream stiffly together with the 60 g sugar.
Assemble the swans
- Cut off the top of the puffs. Cut the top in half to form the wings.
- Pipe the bottom first with a layer of pastry cream, then place the pineapple filling on top. Then pipe the whipped cream on top (mouth serrated 12). Place the wings at a 45° angle, then fill the space between the wings with whipped cream in three short strokes. Next, place the “neck” of the swan. Finish with a piece of pineapple on top and sprinkle with powdered sugar.
Voedingswaarden
Calories: 320kcal
