Let Sleeping Dragons Lie – The Dragon Hunt!

Dragon Hunt Stoneware Serving Tray

Dragon Hunt Serving  Tray from ZANDA PANDA

Dragon Hunt Serving Tray from ZANDA PANDA

Something new!  The Dragon Hunt serving tray tells a story – but you make the myth!  Horsemen and hounds are running in circles searching for the dragon, while it peacefully naps in the cool depths of a tranquil lake.  Perhaps they should let sleeping Dragons lie?

Care to share a story?  What happens next?  Fun conversation piece at your next party.  Or a great gift for the Game of Thrones,  Hobbit, or Dragon fan in your life!

Hand built stoneware serving tray with layered food-safe celadon glaze.  Oven, microwave and dishwasher safe, or hand wash.  Can be used as a cheese plate, dessert tray, for hors d’oeuvres, or just to display as a work of art!

See more at my Etsy shop:  https://www.etsy.com/listing/224369220/let-sleeping-dragons-lie-dragon-hunt?ref=listing-shop-header-0

 

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Goodbye Year of the Dragon (Part 2) Chantilly Dragons! These Dragons may look tough, but they’re Creampuffs.


CHANTILLY DRAGONS!

Goodbye Year of the Dragon – Hello GOT (Part 2)

These Dragons may look tough, but they’re Cream Puffs.

Chantilly Dragon

Chantilly Dragon

I usually post about ways to use ZANDA PANDA molds, but I just had to share this (sorry it’s a bit late for the Chinese New Year – I blame Blizzard Nemo 😉 ).

I was smitten by an image of Chantilly Swans on Baking 101‘s Facebook page.  It was posted by Wendy Gail from her Cinnamon Sweet Shoppe blog.

— And of course I immediately thought of dragons.

Her recipe, originally from Princess Cruise Lines, works very well, although next time I might add a bit of sugar to the choux pastry to sweeten the dragons up a bit.  She has excellent instructions, so rather than repeat her recipe here, you can get it directly from Wendy’s blog and pop back if you want to make dragons.

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How to Pipe your Dragon 

If you don’t already have them, I recommend picking up some tips (small round and medium star) and pastry bags , but you could use a zip lock bag with a corner snipped if you had to.  I piped and baked them on parchment/baking paper.

Piping Dragons

Piping Dragons

I used a small round tip to make the ‘S’ shape as in Wendy’s instructions, but continued and added a looping tail.  I switched to a smaller round tip and added nostrils, a brow ridge and eyes, ears and then scales down the spine and tail.  I’m not the best at piping designs, but the batter is very forgiving and you can blend/smooth the shapes easily.

Dragon Bodies

Dragon Bodies

Just remember, when piping, you’re not ‘drawing’ it onto the paper, you’re holding the tip just above the paper, guiding the line and letting it drop onto the paper in a flowing motion.  Just practice a little and you’ll get it.

To make the wings, I made the outline first, added ‘ribs’, then filled in between them in a zig-zag fashion.  I then went over the ribs again and added claws at the tips. Don’t forget to extend the front of the wing a little, to press into the whipped cream.

Dragon Wings - Don't forget to extend the front to anchor it into the whipped cream.

Dragon Wings

For the bodies, instead of a mound (for making swans), I started by coiling the batter for a base.  Then I built up the sides to make a basket shape, with each layer just a bit wider than the one beneath it.

Bake the heads and tails for about 5 minutes at 400°F.   Reduce heat to 350°F  and bake the bodies for an additional 5 minutes.

While the dragons are cooling, make the whipped cream.  Using a star tip, pipe the whipped cream into the bodies.  You can coil it or pipe it into little puffs (my favorite).  You can also add fillings under or on top of the whipped cream, like berries, Nutella, chocolate, etc.

Dragon Construction -Body

Dragon Construction -Body

Gently place the head and tail pieces into the whipped cream (if you’ve misjudged the length of the body, just break them into two separate pieces).  You can add more whipped cream after placing them if needed.

Dragon construction - Head, Tail & Wings

Dragon construction – Head, Tail & Wings

You should serve these soon after assembling them, especially if you made them large, as the whipped cream softens the pieces.  They could begin to get droopy and sag a bit, making them look a little less majestic :).  Or you could make them with their wings spread and not worry about it.

You could also make them like this.  Quite majestic - and less concern for drooping.

Or make them like this (But add more whipped cream to the top after assembling).

If you smush the whipped cream like this when assembling it, just add more rosettes on top of it.

Smushed Cream - If your whipped cream smooshs a bit when constructing your dragon, just add more rosettes to it.  The poufy-ier the better! :)

Smushed Cream

And for all of you GOT fans – as mentioned in the last post on Heather’s Khaleesi’s Dragon Cookies, these would be great for a Game of  Thrones season premiere party next month!

If you make these, please feel free to share your pics on the ZANDA PANDA Facebook page!

Sandy

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