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| Swan
Puff with Chocolate Sauce |
RECIPE |
 |
 This
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 www.leskincaid.com
Ingredients
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
Method
- 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.
- Serve
on plate with chocolate sauce.
Serves
6
Les
Kincaid
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