That can be done with choux pastry or to do with mass Bomba?

We continue to work with the choux pastry, today we will see how to use it, is very diverse ways of using the choux paste and depending on the event and whatever you want to pose for a sweet dessert or a dessert presentation.

With the choux pastry can be made various decorative forms, leave enough space between them so they can expand during baking. Sprinkle chopped nuts over before baking, if desired.
Instead of filling them, you sprinkle with powdered sugar and use them as the basis for desserts or as a hedge.

Sticks
With a pastry bag, form a dough strip of 8 cm. of length. Use a smooth nozzle of 1 cm and separate fine strips on a greased baking sheet. Bake at 200 ° C for 20 to 25 minutes or until golden brown and cool.

Sticks, also known with the French name eclairs or JACOB BATS also can be filled in different ways and covered with chocolate.

To fill one proceeds in the same way as profiteroles.

Crowns

You can prepare crowns of any size with the pastry bag using both smooth and serrated nozzles.

Mark circles the size chosen on a baking sheet with floured round short pasta. Bake like profiteroles, open them in half, let cool and fill them.

Spirals

Draw a circle of 15 cm on parchment paper as a guide, make pasta spirals with the sleeve from the center out.

Square lattice (Gauntlet: Trellis thick strips made with choux pastry)

Spread a lattice choux dough into a square about 15 cm. Pincélelo with beaten egg and bake 15 minutes at 200 ° C. Let cool on a wire rack and serve with ice cream or other fillings and poached fruits.

Sprinkle with powdered sugar.

Choux paste swans

To make the swans must perform several steps, then assemble and present these attractive forms.

Roll dough teardrop shaped 6 cm long with a large star tip on a greased plate, each form will be for a swan.

Then fill a pastry bag with a little dough on a greased plate and extends a small way that seems number 2.

Spread a little paste on the upper end of the 2 to form the head and beak of the swan.

Bake in the same way as for profiteroles.

A secret or trick to the mass peaks for these forms or for profiteroles not burn is wet your finger with water and squeeze some of those peaks so the water protects and does not burn or you can cover with foil .

When the tears are cooked, cut them in half lengthwise with a serrated knife.

Remove one half of each tear and cut again in half lengthwise to form the wings.

Spread whipped cream on the basis of tears with a large star-shaped nozzle and place wings on the cream choux paste pointing up.

Put a few small fruits in the body of swan and sprinkle with powdered sugar.

Fill a paper cone with melted chocolate, and the swan's neck apply some chocolate forming eyes.

Place the neck on the body cream filling contrary to the wingtips.

You can avail these attractive swans couple or alone, on a red fruit sauce.