Choux Swans With Strawberries

Preheat oven to 430 °F (220 °C).
Prepare the basic choux pastry.
Put in a piping bag fitted with a flat nozzle and pipe 20 “swan necks” into a baking sheet by writing letter S’s.
With the rest of the dough, pipe round puffs using a star-shaped nozzle.
Bake briefly at 430 °F (220 °C), then lower to 350 °F (180 °C) and bake for about 20 minutes.
For the strawberry whipped cream, add cold water to the gelatin and warm Cointreau with orange juice.
Remove excess water from gelatin and dissolve in the juice mixture.
Mix together the strawberry purée, granulated sugar, and gelatin liquid.
Carefully fold in the whipped cream and let the mixture firm for 1 hour in the refrigerator.
Halve the puffs horizontally.
Halve the upper part again to make two “wings.
” Pipe the cream onto the lower half.
Quarter strawberries and place them on the cream.
Place the swan necks and wings on top.
Dust with confectioner’s sugar.

Ingredients