"Shampoo is better. I go on first and clean the hair,"
"Conditioner is better. I leave the hair silky and smooth,"
"Oh really fool?"
"Stop looking at me swan."
I cannot see a swan without quoting Billy Madison. Yeah, it's a problem.
(blog checking lines) Kat of the Bobwhites was our August 2012 hostess who inspired us to have fun in creating pate a choux shapes, filled with patisserie or Chantilly cream. We were encouraged to create swans or any shape we wanted and go crazy with filling flavors allowing our creativity to go wild!
Pate a Choux Swans. One of the Daring Bakers members says in the forum, "I was probably only 12 or 13 when I oogled a recipe of choux swans in a very 70's style cookbook. These gorgeous swans sat on a mirror and I always thought they were the height of elegance!" The height of elegance indeed. Somebody call the Beejees.
I was going to make swans, but I decided to make them for my brother and (almost) sister-in-law's baby shower, so I made little baby ducks. I think they kinda look like Peeps. Only better. Cause they are cream filled. Yum.
Nobody believes me, but I swear these are easy to make. Please try it. The piping takes a few practice ducks (I meant to take a photo of mine but I was trying to get them in the oven, get showered, and get the toddler dressed in under an hour). Even if they don't look perfect when baked just put little eyes and they'll be cute any way.
|No eyes = boring blob|
|Eyes = cute baby duckie!|
Pipe a two inch oval, making one end a bit higher and pull up the piping bag at the end leaving a peak standing up. When the duckies bake the dough really pulls up and leaves you with a hollow middle to fill with delicious, delicious cream.
To fill the duckies put the cream in a piping bag or Ziploc (see above). Insert the tip into the bottom or side of the duck. Fill with cream, slowly pulling out the piping tip as you fill so that the duck doesn't explode. To make the eyes, dip the end of a toothpick in food colouring, then poke a little hole where you want the eye.
Get the recipe from Daring Bakers HERE