Brandt Dough Swans

Ingredients

• 250 ml Water
• 125 g butter
• 1 pinch salt
• 125 g flour
• 3 eggs
• 400 ml whipping cream
• 4 tbsp vanilla milk powder
• powdered sugar (for dusting)

Instructions

1. 1.

   Brandt dough is a twice-cooked dough. First it is "burned" in the pot, then baked in the oven.

2. 2.

   Bring water, butter and salt to a boil. Remove from heat, reduce temperature. Add flour all at once and stir immediately with a whisk. Return to heat and stir until a white coating forms on the bottom of the pot. A lump will form around the whisk; use a wooden spoon for further processing. Gradually add each egg separately, stirring well (you may use an electric mixer with dough hooks). The dough should be thick enough that it falls from the spoon in long strands.

3. 3.

   Line baking trays with parchment paper or grease and dust with flour. Fill a piping bag fitted with a star tip with the dough and pipe shapes for the swans as follows:

4. 4.

   Step 1: Pipe oval circles for the bodies. For the necks, use a thinner star tip to pipe either the number 2 or an "S" shape. Preheat the oven to 200°C and bake the brandt dough body pieces for about 20 minutes.

5. 5.

   Step 2: Cut each body horizontally in half.

6. 6.

   Step 3: Divide the upper half lengthwise into wings.

7. 7.

   Step 4: Fill the lower half with stiffly whipped cream mixed with vanilla milk powder.

8. 8.

   Step 5: Insert the neck, attach the wings and dust everything decoratively with powdered sugar.