Save It A striking pastry platter featuring elegant swan-shaped cream puffs filled with vanilla pastry cream, perfect for impressing guests at any gathering.
This recipe has been a highlight at every party I've hosted, impressing guests with both its taste and presentation.
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 It My family delights in these swan pastries, and making them together has become a cherished tradition.
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.
Nutritional Information
Calories: 165. Total Fat: 9 g. Carbohydrates: 17 g. Protein: 4 g per serving.
Save It This elegant swan pastry platter is sure to be the centerpiece of your dessert table and a hit with everyone.
Recipe FAQs
- → What type of dough is used for the swan shapes?
Choux pastry is used, which puffs beautifully in the oven to create hollow shells ideal for filling.
- → How is the pastry cream made smooth and thick?
The cream is cooked by whisking egg yolks, sugar, and cornstarch with hot milk until it thickens, then finished with butter and vanilla for a velvety texture.
- → Can the swan pastries be prepared in advance?
Yes, the components can be made ahead and assembled just before serving to maintain freshness and crispness.
- → What is the best way to assemble the swan shapes?
Slice each baked choux oval horizontally, pipe cream on the bottom half, add the neck vertically, and position wing halves on the sides.
- → Are there any suggested variations to the vanilla filling?
You may add melted chocolate to the pastry cream for a rich twist or infuse flavors like citrus or coffee for variety.