Save to Pinterest A striking pastry platter featuring elegant swan-shaped cream puffs filled with vanilla pastry cream, perfect for impressing guests at any gathering.
My family was delighted when I served these beautiful swan pastries at our last gathering they were as tasty as they were stunning
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°C (400°F) 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
Save to Pinterest Sharing these pastries with my loved ones always brings smiles and lovely memories around the table
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
Save to Pinterest This elegant dessert is sure to impress and delight your guests every time
Recipe FAQs
- → What type of pastry is used for the swan shells?
Choux pastry is used, which puffs up to create hollow shells ideal for filling.
- → How do you assemble the swan shape?
The pastry bodies are sliced horizontally, with the tops cut to form wings, then filled with vanilla cream and fitted with piped necks.
- → Can the pastry cream be flavored differently?
Yes, adding melted chocolate to the vanilla cream creates a delicious chocolate variation.
- → What is the best way to store these pastries before serving?
They can be refrigerated for up to 4 hours; dust with powdered sugar just before serving for freshness.
- → What tools are needed for shaping and baking?
A piping bag with round tips, baking sheet lined with parchment paper, and basic mixing bowls are essential.