Cream Puff Swans by The Bear Cave

Valentine’s Cream Puff Swans

Valentine’s Day means Cream Puff Swans

Today we have a special guest feature! So excited to start having guest features this year. First up is an awesome baker, Baker Chix, who has a creative soul and sweet tooth. She loves exploring and experimenting how to make all kinds off different cakes, cupcakes, and decorated sugar cookies. Last month she made an amazing Disney themed cake that blew my mind away! I’ll add the picture soon! Follow her on Instagram @bakerchix.

For now, here’s @bakerchix Cream Puff Swan recipe – a little sweet treat you can make with your loved one.

Cream Puff Swans

Recipe makes approx 8 cream puffs.


Cream Puff Dough:

  • 1/2 cup of water
  • 1/4 cup unsalted butter
  • 1 teaspoon white sugar
  • 1 pinh of salt
  • 1/2 cup of all-purpose flour
  • 2 eggs


  • 6 oz of semi sweet chocolate
  • 3 oz of whipped, whipping cream


  • 1 cup of cold heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoon confectioners sugar


1. Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with silicone baking mats.
2. Stir water, butter, 1 teaspoon white sugar, and salt together in a pot; bring to a simmer. Add flour and stir with a wooden spoon until mixture pulls away from the sides of the pot and forms a thick, paste-like dough. Remove from heat and let cool for 10 to 15 minutes.
3. Stir eggs into dough one at a time, mixing until egg is completely incorporated after each addition. Transfer 2/3 the dough to a large resealable plastic bag. Cut corner of the bag away, about 1/2-inch wide, to form an opening through which to pipe the dough.
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4. Pipe 8 tapered ovals of dough onto the prepared baking sheet to form the ‘swan bodies’, pulling up at the tapered end to form the ‘tail/wingtips’.
5. Bake in preheated oven until golden brown, 20 to 25 minutes.
6. While the ‘swan bodies’ are baking, fill a smaller bag with with the remaining 1/3 the dough; cut a small tip from the corner. Pipe out S-shapes to form the swan ‘necks’. At the top of each S, pipe out more dough to form the swan ‘heads’.
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7. When the ‘bodies’ are halfway cooked, bake the ‘necks’ in the oven together with the swan ‘bodies’ oven until golden brown, 10 to 12 minutes.
8. Turn off the oven, open the oven door slightly, and let pastries cool completely.
9. While swans are cooking, melt Semi sweet chocolate in the microwave 30 seconds at at time until melted. Let cool to room temp. Once cooled, fold in whipped cream until fully incorporated. Set to the side.
10. Beat 1 cup cold cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add 1 tablespoon confectioner sugar and vanilla extract, continuing to beat until stiff peaks form. Transfer whipped cream into a piping bag with a star tip


1. Cut the top 1/3 off of each swan body horizontally, from fatter end to tapered end. Cut each top in half to form the ‘wings’.
2. Spoon or pipe chocolate mouse into the base of each swan.
3. Pipe cream to fill each swan ‘body’, piping up and out the top to resemble swan ‘feathers’. Place ‘wings’ on each side of the ‘body’ sticking up out of the cream, and place ‘neck’ in the base of each swan. Refrigerate until chilled. Dust with confectioners’ sugar.IMG_6630 IMG_6627 IMG_6642







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