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.
This recipe quickly became a favorite at our family gatherings due to its unique presentation and delightful taste.
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 This dessert is always the centerpiece during holidays when my family gathers around to admire and enjoy every bite together.
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 swan pastry will impress guests and delight your family with its delicate flavors and charming design.
Common Recipe Questions
- → What type of pastry is used for the swan shapes?
Choux pastry is used, which puffs up beautifully during baking to create hollow shells ideal for filling.
- → How is the vanilla filling made?
The filling is a smooth vanilla pastry cream made from milk, egg yolks, sugar, cornstarch, butter, and vanilla extract, gently cooked until thickened.
- → How do you assemble the swan shapes?
The choux bodies are sliced horizontally, filled with custard, and topped with wings cut from the pastry. The necks are piped separately and inserted vertically.
- → Can the custard filling be altered for variety?
Yes, melted chocolate can be added to the pastry cream for a rich chocolate variation.
- → What is the recommended serving suggestion?
Dust with powdered sugar and serve immediately or chilled up to 4 hours, paired nicely with Moscato or Champagne.