John Myers
Cream Puff Swans on Berry Lake
The perfect cream puff swans on berry lake recipe with a picture and simple step-by-step instructions.
- 375 ml Water
- 1 Msp Salt
- 100 g Margarine
- 225 g Flour
- 0,75 tsp Baking powder
- 6 Pc. Eggs
- 500 g Berry mix
- 2 cups Cream
- 2 Pc. Cream stiffener
- Wash all the berries, then prepare the berry sauce with the smoothie maker, then cool immediately.
- Whip the cream with cream stabilizer, then cool too. Heat 375ml water with 1 pinch of salt and 100 grams of margarine in a saucepan, then add all of the flour at once and let it burn off. Finally stir in 3/4 teaspoon of baking powder.
- Pour the mixture into a mixing bowl and stir in 6 eggs one after the other with the hand mixer. Pour the mixture into the piping bag and first form necks on a baking sheet with baking paper, bake them for 15 minutes at 220 degrees. Then shape the bodies on a baking sheet with baking paper and bake for 35 minutes at 220 degrees. Share immediately afterwards.
- Fill pancake swans with ice cream and cream and put them together. Decorate the swans on the berry lake and sprinkle with powdered sugar.
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