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 has become a favorite for special occasions, impressing guests with its delicate appearance and delicious flavor.
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 This recipe always brings a smile when served at family gatherings especially during holidays.
Notes
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 With careful preparation this elegant dessert will be the highlight of your event.
Recipe FAQs
- → What dough is used for the swan bodies?
The swan bodies are made from choux pastry, a light dough cooked on the stove and baked to puff up.
- → How is the vanilla filling prepared?
The filling is a vanilla pastry cream made by heating milk and whisking in egg yolks, sugar, and cornstarch until thickened, then enriched with vanilla and butter.
- → How are the swan shapes formed?
The bodies are piped into oval shapes while the necks are piped separately in an S-curve, both then baked and assembled with cream filling.
- → Can the filling be flavored differently?
Yes, adding melted chocolate to the custard creates a rich chocolate variation to the creamy filling.
- → How should the pastries be stored?
They can be refrigerated for up to 4 hours before serving but are best enjoyed fresh to maintain puffiness.