Cake "Black Swan" custard with cream

Cake "Black Swan" custard with cream


Choux chocolate dough:

  1. Water 100 ml.
  2. Butter 50 g
  3. Flour 75 g.
  4. Cocoa 6 g.
  5. 2 eggs


  1. Cream 33% 150 ml.
  2. Sugar 15 g.


  1. Pomegranate kernels (if possible pitted) to taste
  2. chocolate 50 g
  • Main ingredients
  • Serving 6 servings


Pour water into the stewpan, add the butter and send to the stove, bring to a boil. Sift the flour and mix with cocoa, add to hot water and mix quickly before the dough is gathered into one lump. Add the eggs one at a time and knead well.

We put the dough in a pastry bag and place the cakes on parchment, send it to the oven for 30-40 minutes at 200C. Separately, we plant thin stripes in the form of a question mark) - swan necks 15 minutes at 200C))).

Beat the chilled cream 33% with sugar until lush (I didn’t add sugar). Melted chocolate in a water bath.

Dip each cake and necks into chocolate and send to the refrigerator until it hardens, glue pomegranate seeds in the form of a crown to the neck. At the cake, cut off the hat, cut it into two wings.

Fill the cake with whipped cream, set the neck of the wings in place, sprinkle with pomegranate seeds on top. Our delicious cake is ready) Enjoy the view and taste)))