Olive Oil Choux Swans with Balsamic Berries (Swans a-swimming)

Ingredients:

Olive Oil Choux: 

4 tablespoons Sweet Butter Infused Olive Oil 

½ cup water 

¾ cup all-purpose flour 

3 whole eggs, beaten 

Cream Filling: 

8 ounces cream cheese, softened 

2 cups powdered sugar 

2 ¼ cups heavy whipping cream

Balsamic Berries: 

2 pints assorted mixed berries and fresh figs

2 tablespoons Pomegranate Dark Balsamic Vinegar 

1 tablespoon honey 

1 cup chocolate sauce 

Directions:

Place olive oil and water in a high-sided skillet, whisk to combine, and bring to a simmer over medium-high heat. Once simmering, add the flour, and vigorously whisk to combine. Cook for 5 minutes, whisking constantly. 

Immediately transfer the flour mixture to a stand mixer fitted with the whisk attachment. Whisk the mixture on medium until steam is no longer rising from the bowl, about 3 minutes. With the whisk still moving, add the eggs in a thin stream, and whisk until a thick batter forms. 

Preheat the oven to 400°F and line two large baking sheets with parchment paper. 

Transfer ¾ of the batter to a piping bag fitted with a fluted tip. 

Pipe six mounded circles, about 2-inches in diameter and 1 ½ to 2-inches in height, on one of the baking sheets, spacing the mounds a fair distance apart. Pipe 3 lines of batter in a triangular shape, coming off one side of the mound (this will be the wings of our swans). 

Place the remaining batter in another piping bag fitted with a small rounded tip. Pipe 6 small, flat circles on the other prepared baking sheet (these will be the heads of our swans). Pipe a couple lines coming from the bottom of the circle (the neck of our swans). Using a toothpick, manipulate the batter on the left side of the circle to create a little beak. 

Place the baking sheets in the oven and bake the heads for 12 to 15 minutes or until golden brown. Bake the bodies for 30 to 35 minutes or until golden brown and puffy. 

Remove both baking sheets from the oven and set aside to cool. 

While the swan components are cooling, make the cream filling by placing the cream cheese in a stand mixer fitted with the whisk attachment. Whisk until smooth and fluffy. Add the powdered sugar and whisk until combined. Add the heavy cream and whisk until stiff peaks form. Keep refrigerated until ready to serve. 

To make the balsamic berries, place the berries, balsamic, and honey in a medium bowl, and gently stir to coat and combine. Refrigerate until ready to serve. 

To assemble, slice the bottoms off the swan bodies and set aside. Cut the puffy part in half, lengthwise, creating wings. 

Divide the chocolate sauce between plates. Place the swan bottoms on top of the chocolate sauce. Liberally top the bases with the creamy filling. Stick the wings and heads into the creamy filling to create a swan. Spoon the balsamic berries around the swans before serving. Serves 6