Taste was important but visual appeal probably helped the Saskatoon Delta Bessborough Hotel chef win a saskatoon berry dessert contest July 19.
Carrie Funk’s recipe, called Swans on the Saskatchewan, featured a caramelized sugar bridge with chocolate stones and a swan floating on a pond of saskatoon fruit and liquor sorbet.
The other entries included berry mousses, tarts and pies. The contest was sponsored by the Saskatchewan Fruit Growers Association and the Saskatoon Farmers’ Market.
Cream puff swan
4/5 cup water 200 mL
1/4 cup milk 50 mL
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1/4 teaspoon sugar 1 mL
pinch salt
1/2 cup butter 125 mL
unsalted
2/3 cup bread flour 150 g
4 eggs
In a saucepan bring to a boil the water, milk, sugar, salt and butter.
Remove from heat and stir in flour using a wooden spoon. Then place back on medium heat and heat until the mixture forms a ball and pulls away from the sides of the pan. This will take about one minute.
Place in a mixing bowl and mix at low speed until mixture has cooled slightly. At medium speed, add the eggs one at a time. Wait until one is absorbed before adding another.
Place mixture in a piping bag using a plain tube (12 mm).
To make the swan body, pipe a small bulb and pull back into a point. It should be the shape of a tear drop approximately three cm wide by 5.25 cm long. Brush with an egg wash (beaten egg and water) and bake at 350 C 40-45 minutes or until browned.
To make the swan heads, use a small writing tip on the piping bag and pipe a backwards ‘S’ and then add a small beak to it. It should be about five cm long. Bake about five minutes at 350 C.
