Pin A striking pastry platter featuring elegant swan-shaped cream puffs filled with vanilla pastry cream, perfect for impressing guests at any gathering.
I enjoyed making these swan pastries for a special occasion and loved the compliments from my guests.
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:
- a. Preheat oven to 200℃ (400℉). Line a baking sheet with parchment paper. b. In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat. c. Remove from heat, add flour all at once, and stir vigorously until a dough forms and pulls away from the sides. d. Return to low heat stir 1 2 minutes to dry out the dough slightly. e. Transfer dough to a bowl. Let cool 2 minutes. Beat in eggs one at a time until smooth and glossy. f. 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. g. Using a small piping tip pipe 12 S-shaped necks (about 5 cm (2 in) long) for swan necks heads. h. 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:
- a. In a saucepan heat milk until just simmering. b. In a bowl whisk sugar egg yolks and cornstarch until pale. c. Gradually pour hot milk into the yolk mixture whisking constantly. Return mixture to saucepan. d. Cook over medium heat whisking until thickened (2 3 minutes). e. Remove from heat whisk in vanilla and butter. f. Transfer to a bowl cover with plastic wrap touching the surface and chill until cool.
- Assemble the Swans:
- a. Slice each choux body horizontally cut the top piece in half lengthwise to form wings. b. Pipe or spoon pastry cream onto the bottom half. c. Insert the neck vertically at one end arrange the two wings on either side. d. Repeat for all swans.
- Finish & Serve:
- Dust swans lightly with powdered sugar before serving.
Pin My family was enchanted by the delicate shapes and creamy filling, making every bite a delight.
Notes
For chocolate variation add melted chocolate to the pastry cream. Serve immediately or refrigerate for up to 4 hours before serving. Pair with a glass of Moscato or Champagne for a festive touch.
Required Tools
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.
Pin This elegant dessert combines artistry and flavor, perfect for impressing any guest.
Recipe Q&A
- → What is choux pastry and how is it made?
Choux pastry is a light dough made by boiling water, butter, and flour together, then mixing in eggs to create a smooth paste that puffs up when baked.
- → How do I achieve the swan shape with the pastry?
Pipe oval shapes for the bodies and S-shaped curves for the necks separately, then assemble by inserting the necks vertically and using sliced tops as wings.
- → What makes the pastry cream smooth and creamy?
Gradually whisking hot milk into egg yolks and sugar, then cooking gently until thickened, creates a silky vanilla custard filling.
- → Can I prepare this dessert in advance?
Yes, the components can be made ahead and assembled before serving; keep chilled and dust with powdered sugar just before serving.
- → Are there variations to the filling or decoration?
You can add melted chocolate to the cream for a chocolate version or pair with sparkling wine for a festive touch.