Pin A striking pastry platter featuring elegant swan-shaped cream puffs filled with vanilla pastry cream, perfect for impressing guests at any gathering.
I first created this platter for a family celebration and it was a showstopper everyone loved.
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.
Pin This recipe brings back fond memories of holiday gatherings where everyone marveled at the delicate swan pastries.
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.
Pin Enjoy crafting these impressive swan pastries that are sure to delight your guests.
Recipe Questions
- → What type of pastry is used for the swan bodies?
Choux pastry is used, baked until golden and puffed to create a light and hollow shell perfect for filling.
- → How is the vanilla cream filling prepared?
Vanilla pastry cream is cooked by whisking egg yolks, sugar, and cornstarch with heated milk, then enriched with butter and vanilla extract.
- → How should I shape and assemble the swans?
Pipe oval bodies and S-shaped necks separately, then fill the bodies with cream and attach the necks vertically with wings formed from sliced pastry tops.
- → Can these be made ahead and stored?
Yes, you can refrigerate them for up to 4 hours before serving, but best served fresh for optimal texture.
- → Are there variations to the filling?
A chocolate variation can be made by adding melted chocolate to the vanilla cream for a richer flavor.
- → What is a good beverage pairing?
These elegant pastries pair beautifully with a glass of Moscato or Champagne to enhance the festive experience.