☆Swan and mouse☆

★by：Eldest son work★

★Material (As many as 25 pieces). ★

☆Cream puff☆

・Soft flour … 150g　・milk … 250cc　・butter … 110g　・Salt… 2g　・egg … 3〜5 pieces

☆Custard cream☆

・milk … 500cc　・vanilla bean … 1　・granulated sugar … 130g　・soft flour … 50g　・the yolk … As many as 6 pieces

★Other materials★

・ fresh cream (whipped cream)… 300cc　・granulated sugar … 20g　・fondant … Proper quantity　・melting egg … Proper quantity

◆Point◆

・-Please substitute it by the vanilla essence if there is no vanilla bean.
・The milk used for the hiss can also substitute water 250cc.
・The milk used for the hiss can also substitute water 125cc and milk 125cc.
・How to make the fondant is here.

◆All temperature notations are Centigrade notations of a Japanese standard.◆

++++++How to make (cooking method)++++++

++　The custard cream is made　++

1. The vanilla bean and milk are put in the pan and it warms it immediately before the boil.

2. The yolk and granulated sugar are put in the bowl and it mixes it. 　It mixes it until entering the state like white.

3. The strained flour is put in the bowl of procedure {2} and it mixes it.

4. The milk of procedure {1} is put in the bowl of procedure {3} little by little and it mixes it.

5. The cream of procedure {5} is put in the pan and it heats it while mixing it.
（Please boil cream. Make flour a paste.）

6. The cream of procedure {5} is incased and cooled.

++　The cream puff is made　++

1. It heats it until putting butter, milk, and the salt in the pan, and boiling.
（Milk is sure to boil it. ）

2. The flour strained in procedure {1} is put, and it mixes it quick.

3. Procedure {2} is made a medium flame, it heats, and it mixes it. 　Extra moisture evaporates and flour is made a paste.
It is noted not to scorch. ）

4. The hiss of procedure {3} is put in the bowl. The egg is put, and mixed little by little.
（The hiss squeezes it to the size of about 6cm in the diameter. )
（The amount of the egg changes depending on the size. ）

5. The hiss of procedure {4} is put in the pastry bag (squeezing bag that put up the cap of about 10mm in the diameter)
（The paste is squeezed to the size of about 6cm in the diameter. ）
（Squeeze it to the tears type for swan and rat's shape. ）

6. The melting egg is spread to the surface of the hiss of procedure {5}. Water is sprayed like the fog. It burns with the oven of 200℃.

7. The {6} hiss is cooled.

++　Finish　++

1. The custard cream is softened straining it.

2. The whipped cream and granulated sugar are put in the bowl, it mixes, and it bubbles.

3. The hiss is cut in half side. 　The custard cream of procedure {1} is packed. 　The bubbling cream of procedure {2} is packed.