Swans with Cream

In a large saucepan, bring water to a boil along with the lard, making sure to stir occasionally to prevent sticking. As soon as the water begins to boil with a pleasant simmer, add all the flour at once and mix vigorously with a wooden spoon. It is essential to mix well so that the dough pulls away from the sides of the saucepan, forming a homogeneous ball. Once you have achieved the desired consistency, let the dough cool slightly until it becomes warm, so as not to coagulate the eggs you will add next.

Start adding the eggs one by one, mixing vigorously with your hand after each addition. This step is crucial for obtaining an airy and fluffy dough that will rise beautifully in the oven. Once the dough becomes homogeneous and glossy, prepare a baking tray lined with parchment paper. Use a wide-mouthed pastry syringe to form oval shapes resembling the number 0, which will represent the bodies of the swans. Make sure to count carefully so that you have an equal number of 0 shapes and narrow-mouthed shapes, which will be the swans' necks.

Bake the dough in a preheated oven at 200°C for about 15 minutes, or until they are beautifully browned and slightly golden. In the meantime, you can prepare the delicious cream that will fill the swans. Put the milk in a saucepan over low heat, adding the vanilla sugar and lemon zest for extra flavor. It is important to keep a glass of cold milk aside to use later in the egg mixture.

Beat the egg yolks with the sugar until they become frothy and light in color. Add the glass of cold milk, stirring continuously, then incorporate the flour. Gradually add the boiled milk, stirring gently, then place the saucepan over low heat, stirring constantly until the cream thickens. Once it reaches the desired consistency, let it cool completely, then gently fold in the whipped cream to maintain the airy texture.

After the dough has cooled, take each 0 shape and cut a lid, which you will divide in two, thus forming the wings of the swans. Fill each shape with the prepared cream using the pastry syringe. Gently place the neck (narrow shape) over the body, then place the cut lid in two (wings) and, for a perfect finish, dust with vanilla powdered sugar. These delicious swans not only look spectacular but are also a delight for the taste buds, making them ideal for any special occasion. Enjoy them with pleasure!

 Ingredients: For about 20 swans: Dough: 1/2 l water 150 g lard 300 g white flour 1 pinch of salt 8 eggs 1 sachet of baking powder Cream: 1/2 l milk 60 g flour 125 g toasted sugar 4 egg yolks 1 sachet of vanilla sugar zest of half a lemon 200 g whipped cream

 Tags:  eggs milk flour sugar lemon christmas and new year's recipes