Cream Puff Swans with Rice Flour
Rice flour gives these cream puffs a flaky, fluffy texture, and salted butter gives them a pleasant aroma. These puffs are delicious just by themselves. Enjoy even more by adding a blueberry cream!
Ingredients
For the choux
| 5⅔ tablespoons (80g) | salted butter |
|---|---|
| ⅔ cup (160ml) | water |
|---|---|
| ½ cup (80g) | rice flour |
|---|---|
| 4 (240g) | eggs |
|---|---|
For the cream
| 1¼ cups (300ml) | heavy cream |
|---|---|
| 3 tablespoons (40g) | sugar for the whipped cream |
|---|---|
| ½ cup (100g) | blueberries |
|---|---|
| 2 tablespoons (25g) | sugar for the blueberries |
|---|---|
| ½ cup (100g) | cream cheese, softened at room temperature |
|---|---|
| Powdered sugar as needed | |
Directions
For the choux
Preheat the oven to 445°F (230°C).
In a saucepan, bring butter and water to a boil.
Add rice flour and mix with a wooden spoon.
Continue to stir over medium high heat until a milk skin begins to form on the bottom. Transfer to a bowl and add the eggs gradually.
Mix until the dough is thick enough that it forms a peak when the batter is lifted with the wooden spoon.
Transfer the batter to a pastry bag with a tip. On a baking sheet lined with parchment paper, pipe 2 inch (5cm) wide circles, spacing apart.
Replace the tip with a smaller tip and make swan heads.
Mist the batter with water. Bake for 15 minutes at 445°F (230°C), then another 15 minutes at 350°F (180°C). Set aside to cool.
For the cream
In a bowl, combine heavy cream and 3 tablespoons (40g) sugar. Beat until soft peaks form.
In a saucepan over medium high heat, combine blueberries and the remaining sugar. When the sauce thickens, set aside to cool.
In another bowl, stir cream cheese until soft. Combine with the blueberry sauce and the whipped cream. Transfer the cream into a pastry bag with a tip.
For the assembly
Slice the puffs horizontally in half. Cut the top half into two pieces to make swan wings. Pipe the cream into the bottom puffs. Insert head and wings. Dust with powdered sugar. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.