Choux Swans

Pate a choux is the dough used to make cream puffs, eclairs, etc.
It's made by boiling water and butter together then adding flour to form a paste. Then you gradually add eggs off heat. The paste is piped onto baking sheets into desired shapes and it puffs to about 3 or so times its original size in the oven.

I piped mine into shapes to make the wings and heads of swans (note: I did not have a large plain tip, only a large star):

...then popped them in the oven:

Here are some recipes for pate a choux:

Sweet or Savory Pate a Choux by Alton Brown

Pate a Choux on eHow.com


Don't be intimidated by this French dough. It's not difficult to make at all. Just pay attention to the texture as you heat it over the stove. It starts out looking like mashed potatoes and then you'll see that it's sufficiently dried out when it pulls away from the sides of the pan and it gets shiny. After the eggs are added, it gets sticky again but forms a nice smooth paste.