Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Swan Puff with Chocolate Sauce RECIPE

Las Vegas chef Les KincaidThis recipefor Swan Puff with Chocolate Sauce comes from Las Vegas chef Les Kincaid. Les was one of the earliest contributors to Hub-UK.

"I love anything to do with food, wine or golf. Most people 'eat to live' and most others 'live to eat'. I prefer the 'live to eat'. Cooking is said to be therapeutic. In today's hectic world, unless we engross ourselves into something relaxing, we'll go crazy, by the end of the day. So just get into the kitchen and try to be creative using your imagination. It need not be a gourmet meal or anything grand just something simple and satisfying."

You can find out more about Les and his views on food and cooking in his biography page or by visiting his website


For Choux Paste:
3/4 cup all-purpose flour
1/2 cup milk
1/4 cup sweet butter
Pinch kosher salt
2 large eggs
18 ounces whipping cream
3/4 chocolate sauce

  • First sift the flour onto folded paper.
  • Put the milk, butter, salt and sugar into a saucepan and bring to a boil.
  • Add the flour all at once into the pan, stirring all the time with a wooden spoon or spatula.
  • Cook this until the paste comes away from the side of the pan and forms a lump, then take the pan off the heat and let it cool a little.
  • Put the paste into a bowl and stir in one egg, which must be completely blended in before the next egg is added, and so on until all the eggs have been incorporated.
  • The paste is ready when it has a silky sheen and is supple and easy to pipe.
  • When preparing swan shapes, which need volume, preheat oven with steam to ensure an excellent rise and bake for 15 minutes to 20 minutes at 425 degrees Fahrenheit.

To Shape Swan:

  • Fill the piping bag with choux paste and pipe 6 large cream puff, the size of a small egg, then 6 very thin 5 inch long "S" shape which will form the head and the neck of the swan.
  • When it is cooked and cooled, cut the top of the cream puff one-fourth of the way down.
  • Fill the cream puff with Chantilly cream (whipped cream).
  • Cut the top of cream puff in two, placing the two pieces on either side of the cream to form the wings of the swan.
  • Then place the bottom of the "S" shape in the Chantilly cream.
  • The swan is ready.
  • Serve on plate with chocolate sauce.

Serves 6

Les Kincaid