Comments on: Cream Puff Swans

By: Elizabeth Rallon

Elizabeth Rallon — Tue, 07 Feb 2023 03:39:29 +0000

I haven’t made those yet but am anxious to try. I plan on making them tomorrow. How can you help me? I’m

By: Yuser

Yuser — Fri, 02 Dec 2022 02:03:38 +0000

I made this recipe and my guests loved it , very good recipe and well detailed directions to follow.

By: Melissa Griffiths

Melissa Griffiths — Thu, 03 Nov 2022 01:59:18 +0000

In reply to Elda Poucher. You can increase the cooking time by a few minutes and let them cook overnight at room temperature!

By: Elda Poucher

Elda Poucher — Mon, 24 Oct 2022 01:17:34 +0000

Just wondering how you can get crispy cream puffs. Is there a special way?

By: Barbara Schieving

Barbara Schieving — Thu, 23 Apr 2020 16:16:26 +0000

In reply to Alice.

Hi Alice – I need more info to help you troubleshoot. Did they not rise up tall – you need to pipe them taller. Was the dough too thick – add more egg. There’s more information on my cream puff post https://www.barbarabakes.com/how-to-make-cream-puffs-video-and-easy-step-by-step-photos-and-instructions/ as well.

By: Alice

Alice — Thu, 23 Apr 2020 15:10:48 +0000

Beautiful! My batch did not come out good at all I don’t know where I went wrong

By: Barbara Schieving

Barbara Schieving — Tue, 07 May 2019 22:33:21 +0000

In reply to Ruth-Ann.

Thanks Ruth-Ann! Watch this video https://www.youtube.com/watch?v=44rbPtQXphA and you’ll see how thick the dough should be and tips on making them. You’ll just pipe them longer. It depends on the humidity where you live, you’ll probably only need 3 eggs, if the dough doesn’t fall from the beater, you can add an extra egg yolk or an extra egg white.

You can make them tomorrow and fill them on Saturday to eat on Sunday. The more time between when you fill them and the time you eat them, the softer the shell will be, so filling them late Saturday or early Sunday would be best. I usually freeze them on the tray and then once they’re frozen, put them in a Ziploc freezer bag until I’m ready to use them. They thaw quickly, so just get them out of the freezer before you start making your filling. Add powdered sugar right before serving.

Have fun!

By: Barbara Schieving

Barbara Schieving — Tue, 07 May 2019 22:25:35 +0000

In reply to Ruth-Ann. Hi Ruth-Ann - at least 1 1/2 inches high.

By: Ruth-Ann

Ruth-Ann — Tue, 07 May 2019 21:31:50 +0000

In reply to Barbara Schieving. How high should they be piped? Thanks.

By: Ruth-Ann

Ruth-Ann — Tue, 07 May 2019 21:29:46 +0000

These are gorgeous! Good to know they can be frozen. How should they be packaged for freezing? How long should it be thawed before filling? Could I make tomorrow, fill on Saturday and refrigerate uncovered to eat on Sunday?

I’ve never made pastry before but would like to do this tomorrow and have it for Mother’s Day. The recipe indicates that only 3 eggs may be needed. How would I know if the dough is thick enough? Is 4 more typical than 3? Is it temperature-dependent?

Thank you!!