What you will need:
- 150ml water
- 150ml milk
- 115g shortening
- pinch of salt
- 200g all-purpose flour
- 5 eggs
- Bring the water, milk, salt and shortening to a boil in a pot. Then remove from the heat.
- Add the flour and mix. Return to low/medium heat and stir continuously until the mixture creates a white film on the bottom of the pot and the dough losses its ‘wet’ look.
- Let the mixture cool to 60*C and gradually add one egg at a time and mix until well combined. Make sure the mixture does not become cold, that will make it harder to pipe!
- Put your mixture into a piping bag with your preferred tip, and pipe. Also with a thin tip, pipe long ‘s’ shaped pastries or the head/neck.
- The temperature is very important. Start at 400*F for 15 minutes and then reduce heat to 375*F to finish baking. You know when the pastry is cooked when you tap it, and the shell sounds hollow.
- Allow the pastries to cool. In the mean time, whip up a batch of whip cream and put in a piping bag. Once cooled gently cut the pastries in half and fill with the whip cream.
- Cut the top of the pastry in half to create the wings, the bottom will be the body. Place the head on the body and add the wings. Finally, dust with powered sugar and serve!