Save A striking pastry platter featuring elegant swan-shaped cream puffs filled with vanilla pastry cream, perfect for impressing guests at any gathering.
This recipe quickly became a favorite at our family gatherings; everyone loves the combination of the delicate pastry and rich cream.
Ingredients
- Choux Pastry: 120 ml water, 60 g unsalted butter cubed, 1/4 tsp salt, 75 g all-purpose flour, 2 large eggs
- Pastry Cream: 250 ml whole milk, 60 g granulated sugar, 2 large egg yolks, 20 g cornstarch, 1/2 tsp vanilla extract, 20 g unsalted butter
- Decoration: Powdered sugar for dusting
Instructions
- Prepare the Choux Pastry:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Remove from heat, add flour all at once, and stir vigorously until a dough forms and pulls away from the sides. Return to low heat stir 1-2 minutes to dry out the dough slightly. Transfer dough to a bowl Let cool 2 minutes Beat in eggs one at a time until smooth and glossy. Transfer dough to a piping bag fitted with a large round tip Pipe 12 oval shapes (about 7 cm/3 in long) for swan bodies. Using a small piping tip pipe 12 S-shaped necks (about 5 cm/2 in long) for swan necks/heads. Bake bodies for 25 28 minutes until golden and puffed bake necks for 12 15 minutes until set and lightly golden Cool completely.
- Prepare the Pastry Cream:
- In a saucepan heat milk until just simmering. In a bowl whisk sugar egg yolks and cornstarch until pale. Gradually pour hot milk into the yolk mixture whisking constantly Return mixture to saucepan Cook over medium heat whisking until thickened (2 3 minutes). Remove from heat whisk in vanilla and butter Transfer to a bowl cover with plastic wrap touching the surface and chill until cool.
- Assemble the Swans:
- Slice each choux body horizontally cut the top piece in half lengthwise to form wings. Pipe or spoon pastry cream onto the bottom half. Insert the neck vertically at one end arrange the two wings on either side. Repeat for all swans.
- Finish & Serve:
- Dust swans lightly with powdered sugar before serving.
Save Making these swan pastries brings back fond memories of my grandmother teaching me the delicate art of French patisserie.
Tools Needed
Saucepan Mixing bowls Whisk Piping bags with large and small round tips Baking sheet Parchment paper Knife
Allergen Information
Contains Eggs Milk Wheat (Gluten) Butter (Dairy) May contain Traces of nuts if using shared equipment Always double-check ingredient labels for allergens
Nutritional Information (per serving)
Calories 165 Total Fat 9 g Carbohydrates 17 g Protein 4 g
Save This elegant dessert is sure to impress guests and delight your family with its delicate flavors and beautiful presentation.
Recipe Help & FAQs
- → What type of pastry is used for the swan bodies?
Choux pastry is used for the swan bodies, offering a light and airy texture that crisps up beautifully when baked.
- → How is the vanilla filling prepared?
The filling is a vanilla pastry cream made by cooking egg yolks, sugar, cornstarch, and milk until thickened, then enriched with butter and vanilla extract.
- → Can I make these pastries ahead of time?
Yes, you can assemble them in advance and refrigerate for up to 4 hours before serving to maintain freshness and texture.
- → What is the best way to shape the swan necks?
Use a piping bag fitted with a small round tip to pipe S-shaped necks, which bake into delicate, crisp forms.
- → Are there any suggested drink pairings?
These pastries pair nicely with Moscato or Champagne, which complement the light sweetness and creamy filling.
- → Is it possible to add a chocolate variation?
Yes, melted chocolate can be incorporated into the filling for a richer, chocolate-flavored version.