Pour hot cream over chocolate and whisk until chocolate is completely melted and ganache is shiny and smooth.

Preheat the oven to 425º. Transfer to a piping bag fitted with a large open star tip. And continue baking for 15 minutes or until the swan bodies are puffed,.

Cool and mix with 1 cup whipped cream.

See more ideas about dessert recipes, cooking and baking, desserts. Combine with the blueberry sauce and the whipped cream. Spoon or pipe chocolate ganache into the base of each swan.

For these gourmet cream puff swans, you'll need 4 room temperature eggs, flour, butter, sugar, and salt.

Cut each ofthe swan bodies in half crossvvise, leaving the bottom half deeper than the top. Stir quickly until all the flour is incorporated, about a minute. Cut the top half in half to make 2 wings.

To make cream puff swans, you first have to mix up a batch of choux pastry, or pâté à choux.

In a large mixing bowl, combine 1 cup heavy cream, 2 tbsp sugar and 1/2 tsp vanilla extract. Use a serrated knife to carefully slice the tops off the teardrops. A ball of dough will form.

Stir until a smooth ball forms.

The puffs can be made ahead and frozen. Place on shiny silver tray or mirror for lake effect. On greased cookie sheet, pipe 8 (3 inch long) question marks for swans neck, making a small.