3/4 stick (6 Tbsp) 75 g butter or margarine
200 ml water
3/4 cup (75 g) 3 oz plain flour (All purpose)
3 large eggs, beaten
250 ml (8 fl oz) double cream (heavy cream)
2 tbsp icing sugar (confectioners sugar), sifted
200 ml water
3/4 cup (75 g) 3 oz plain flour (All purpose)
3 large eggs, beaten
250 ml (8 fl oz) double cream (heavy cream)
2 tbsp icing sugar (confectioners sugar), sifted
method
1. Make the choux pastry, melt the fat in a small pan, add the water and bring to the boil. Add the flour all at once and heat until the mixture leaves the sides of the pan. Cool, then add the eggs a little at a time, beating vigorously, and spoon into a piping bag fitted with an 8 mm plain nozzle.
2. Pipe 12 figure 2's for the necks, about 7.5 cm high, on a dampened baking sheet. Begin at the bottom and pull sharply away at the top to form the beak. Spoon the remaining pastry into rough oval shapes for the bodies, 7.5 cm long, on a second dampened baking sheet.
3. Bake in a preheated hot oven, 220°C, 425°F, Gas Mark, 7, for 10 minutes. Lower the heat to 190°C, 375°F, Gas Mark 5, and bake for a further 10 minutes for the necks and 20 minutes for the bodies. Make a slit in the side of each and cool on a wire rack.
4. Using a sharp knife, cut each body in half horizonatally. Cut the top half in half lengthways to form wings.
5. Whip the cream with half the icing sugar and spoon onto the bottom halves of the bodies. Press a neck into the cream at one end and the wings into the cream on either side. Sprinkle with the remaining icing sugar.
2. Pipe 12 figure 2's for the necks, about 7.5 cm high, on a dampened baking sheet. Begin at the bottom and pull sharply away at the top to form the beak. Spoon the remaining pastry into rough oval shapes for the bodies, 7.5 cm long, on a second dampened baking sheet.
3. Bake in a preheated hot oven, 220°C, 425°F, Gas Mark, 7, for 10 minutes. Lower the heat to 190°C, 375°F, Gas Mark 5, and bake for a further 10 minutes for the necks and 20 minutes for the bodies. Make a slit in the side of each and cool on a wire rack.
4. Using a sharp knife, cut each body in half horizonatally. Cut the top half in half lengthways to form wings.
5. Whip the cream with half the icing sugar and spoon onto the bottom halves of the bodies. Press a neck into the cream at one end and the wings into the cream on either side. Sprinkle with the remaining icing sugar.
serving amount
serves: 12
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