Pin 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 brings back fond memories of family gatherings where everyone admired the delicate swan pastries before eagerly tasting them.
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
Pin It Our family delights in assembling the swan pastries together, making it a fun group activity before enjoying the delicious results.
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 It This recipe offers a stunning centerpiece for any dessert table and is sure to impress your guests with its delicate flavor and beautiful presentation.
Recipe Questions & Answers
- → What type of pastry is used for the swan bodies?
The swan bodies are made using classic choux pastry, which puffs up when baked to create hollow shells perfect for filling.
- → How is the vanilla filling prepared?
The filling is a smooth pastry cream made by thickening milk, sugar, egg yolks, and cornstarch, then flavored with vanilla and butter for richness.
- → How do I shape the swan necks?
The necks are piped separately with a smaller tip into S-shapes and baked until lightly golden and firm for easy assembly.
- → Can these pastries be made in advance?
Yes, you can prepare and refrigerate the assembled pastries for up to 4 hours before serving to maintain freshness.
- → Is there a way to vary the flavor?
For a chocolate twist, melted chocolate can be folded into the vanilla cream, adding depth to the filling.
- → What is the best way to serve these pastries?
Dust the pastries with powdered sugar just before serving and pair them with a light sparkling wine like Moscato or Champagne for an elegant presentation.