French Pastry Cream
This is a no fuss recipe that can be used in pies, pastries and cakes.
1/2 cup all natural sweetener (organic sugar, stevia blend, etc)
1/4 cup cornstarch
2 cups any full fat milk (cashew milk works the best but any will work)
4 large egg yolks
2 tablespoons unsalted butter (I used vegan buttery sticks)
1 teaspoon pure vanilla extract
NOTE: This must be kept in the refrigerator when not being consumed.
Way back I posted my Chantilly Swan recipe. Here is an updated post with some variations to the original recipe. Both are very good. The main difference is in the filling. The Chantilly Swans have a custard filling and these have a whipped chocolate ganache.
To make about 20 swans you will need:
1 cup water
8 tablespoons (125 g) unsalted butter
1 teaspoon (5 g) salt
2 teaspoons (10 g) granulated sugar
1 cup (150 g) all purpose flour (In the video I used unprocessed whole wheat pastry flour)
Powdered sugar for dusting
In the video I said I was using a Wilton #5 tip for the neck. I found the #5 tip was too small for the size of the bodies so I used a Wilton #10 tip. For the bodies I used an Ateco 369 star tip but any large star tip will work.
To make the whipped ganache you will need:
1 cup heavy whipping cream
4 ounces semi-sweet chocolate, chopped
To make the stabilized whipped cream you will need:
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream (very cold)
1/4 cup sifted powdered sugar (In the video I accidentally called this granulated sugar, my bad)
Follow directions in video above
NOTE: I Mentioned this in the video but it’s worth saying again, if your whipped cream and ganache don’t whip to stiff peaks, place it back in the refrigerator for 20 minutes and try again.
NOTE: Do Not open the oven door while the swans are baking. They rise due to the steam inside the oven and opening the door will release it, giving you flat swans.
NOTE: There is real whipped cream in these so they must be stored in the refrigerator.