Oh Lord. I hate Swan Cream Puffs. My mom “volunteered” me once to make 1500 for a party and I have vowed never to make them again

For me, on the other hand, these swan cream puffs bring back fond memories of my cousins, brother and I being treated by my mum & auntie to one each for afternoon tea.

So, now I’ve gasp and laughed! What a fun baking experience! My dad used to make cream puffs.
Yes, no matter what subject matter the combination of most generous with both expertise and with personal experiences is a winning combination but requires a careful balance.
Oh, my goodness, I am so glad you are doing the baking class. I can’t believe I’m have so much fun with it.

How fun.. it’s with each pastry class post that my envy swells bigger and bigger! Oh how I’d love to take a course (or 50) heee!
I’m so glad you’ve got an excellent teacher. Regardless of how interested I was in a subject, nothing helped me learn more than an attentive teacher who would share his or herself with the students instead of teaching strictly from the book. =)

Good old choux pastry. Think that’s next on my ever increasing list of things to try!

What a great class! And nice flavour for the month of June, can’t wait to see your creations.

Kat

Choux makin me hungry.

What a wonderful experience you are enjoying. I envy you. Was just reading about choux yesterday and wondering if I was up to it.

while i’ve never actually thought that choux pastry tasted good… i have this certain nostalgia of these swans. it may have been stale pastry from those chinese bakeries but my sister and i would request these swans on our birthday cakes for years… thanks for the jolt of nostalgia

I just enjoyed some hors d’oeuvres last night at a friend’s house made with choux pastry and gruyere - what a coincidence! The cooking class you’re taking sounds so fun. I really look forward to reading about it each week.

Oh, Peabody,

I don’t blame you!!! That sounds like an ordeal … but I must say I did enjoy my littlw swan.

Hi Cin,

That is a lovely memory indeed!

Hi Tanna,

Wow I’m so glad that you’re enjoying the baking class as much as I am!

Hi Lisa,

I couldn’t agree with you more. Our teacher’s enthusiasm really rubs off on us especially when we’re making a recipe that we’re not that interested in or using an ingredient (fake whipping cream) that we’re not thrilled about!

Hi Nazca,

I cannot wait to see the results!

Hi Kat,

Thanks … June will be a fantastic month!

Hi Greg,

Choux are so funny!

Hi Fran,

You’re up to it! Give it a try!

Hi Vanessa,

My pleasure. Choux pastry is definitely an art and if it isn’t made properly it’s just not worth it.

Hi Geneve,

Thanks! It sounds like you had gougeres which are lovely!

Your lessons always seem very interesting. You are really lucky to attend such classes…

Mmmh, don’t mention éclairs! I love choux pastry…

I love it!

Hi Ivonne,

I’m sure glad that you are enjoying your pastry classes. I love choux pastry, it is so versatile. Piping truly is all about patience and practice. When you are piping out a pastry, dough or icing that is stiff, I suggest only filling your pastry bag 1/4 full as you will have alot more control.

Cream Puff meets a cream puff

This swan is gorgeous, well done !

I was wondering when you were finally going to make a cream puff!

The swan looks great, I like the way you made the head, when we learned swans we just made backwards s’s so the head wasn’t as defined.

Same thing, so far I’ve only made choux pastry for “gougères au fromage”, never for dessert !That will have to change too !

Hi Rosa,

Thanks. I’m glad you’re enjoying the baking class.

Hi Emily,

Thanks!

Hi Sam,

Thanks for the tip. I think you’re right that having less stiff dough in the piping bag helps. I have to keep that one in mind for next time.

Hi VK,

Ah … if only that cream puff looked like George Clooney!

Hi Cindy,

Merci!

Hi Gerald,

Oh dear! I wish I could take credit for this swan but it was made by my instructor. The cream puffs and eclairs that I made didn’t last very long so I couldn’t take a picture.

Hi Liza,

I love gougeres. You should make those and post about them!

I’ve never had a creampuff swan I think they look really sweet and I adore making and EATING choux pastries…mmmm mmm

I’m so glad you made this! The swans are so pretty-laborious, maybe, but gorgeous. Choux pastry, is addictive, isn’t it? When I made eclairs, I was eating them for days (breakfast, lunch, and dinner). No complaints here

I wish I could have been there to try the éclair and choux!!!!! Lovely!

Ivonne,
I think choux puffs are best when fresh - so I’m not surprised they were all inhaled right away! I’m glad you’re having so much fun in class, makes me miss my school days!

Hey there
I just posted my swan cream puffs. Take a look: http://cafefernando.com/?p=53
Love your blog!
Cenk