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1
To make the granite, combine water and Chartreuse and pour onto a jellyroll pan.
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2
Place in freezer until frozen, about 45 minutes.
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3
To make the profiteroles, preheat oven to 350 degrees.
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4
Place water, butter, salt and sugar in a small saucepan.
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5
Bring to a boil over medium-high heat.
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6
Stir in flour.
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Continue cooking, stirring constantly, until mixture dries out and pulls away from the sides of the pan, about 1 minute.
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8
Place in a bowl for an electric mixer.
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9
With mixer running, add eggs 1 at a time.
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10
Scrape down sides of bowl and mix until smooth.
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11
Line a baking sheet with parchment paper.
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12
Place the dough in a pastry bag, using a No.
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13
0 tip.
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14
Make the swan's neck and head by piping out an arc about 2 inches long.
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15
Make a small oval at one end for the head and a 1/4-inch tail coming off of the point where the head joins the neck.
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16
Make 7 more of these, spacing them 2 inches apart.
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Transfer dough to a second bag, using a No.
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4B tip.
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To make the swan's body, pipe out a teardrop shape, beginning with the rounded part and gradually using less pressure so the dough tapers to a point.
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20
The teardrop should be about 2 1/4 inches long and 1 1/2 inches at the widest part.
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21
Pipe out 7 more of these.
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22
Bake on baking sheet until light brown.
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23
Watch carefully and remove the necks from the baking sheet as soon as they are done, about 5 minutes; the bodies will take a few more minutes.
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Set aside to cool.
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25
To make the pastry cream, place the milk and the vanilla bean in a medium saucepan and bring to a boil.
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26
Meanwhile, whisk together the sugar, flour, cornstarch and egg.
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27
Whisk the milk vigorously into the egg mixture.
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28
Place the mixture in the saucepan.
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Cook, whisking constantly, until mixture comes to a boil and cooks for 2 minutes.
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30
Remove from heat and let cool.
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31
Whisk in Chartreuse until mixture is very smooth.
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32
In separate bowl whip cream until stiff peaks form.
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33
Whisk 1/2 of the whipped cream into the cooked mixture.
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34
Fold in the remaining cream.
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35
Chill until cold.
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36
Dessert can be made several hours ahead up to this point.
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37
Using a serrated knife, cut the swans' bodies in half horizontally.
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38
Cut each top in half lengthwise.
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39
Place the pastry cream in a pastry bag, using a No.
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40
4B tip.
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41
Pipe it into the bottom half of each swan so that it mounds over the top.
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42
Place a neck down into the cream at the rounded edge of each body.
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43
Perch the halved tops on each side of the swan's body to look like wings.
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44
Remove the granite from the freezer.
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45
Use a spoon to scrape up the mixture into an icy slush.
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46
Spoon some of the granite onto the center of each of 4 plates.
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47
Place 2 swans on each plate, on top of the granite.
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48
Garnish the pastry cream at the back of each swan with a few of the orange slices.
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49
Lightly sprinkle with sugar.
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50
Serve immediately.
