Swan Profiterole

I made profiterole swans filled with creme chantilly.   I think they came out fairly well, but the shells were a little soggy. I think perhaps they could have puffed more too.  Does anyone have any suggestions?

Also, all of the swan necks seemed to be two-toned.  Some burned more than others. Perhaps because they were too thin?  I liked the general shape of the necks though.

3 Responses to “Swan Profiterole”
  1. Mr WordPress says:

    Hi, this is a comment.
    To delete a comment, just log in, and view the posts’ comments, there you will have the option to edit or delete them.

  2. Great looking swans! This is one of my favourite desserts to make. I serve it on a lake of chocolate sauce. Love the shape of your wings too. Are you using a fan assisted oven?

    • sweetaloha says:

      Aloha Jason! Wow mahalo for commenting and reminding me that I started this blog many moons ago. 🙂 A lake of chocolate sauce for these swans sounds perfect! Yes, I used a convection oven with a fan. I think they were just too thin this first time I made them.

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