Save to Pinterest Charming, light choux pastry swans filled with vanilla cream and dusted with powdered sugar—perfect for an elegant dessert or tea-time treat.
I first served these mini pastries at a family gathering and they were a delightful hit, impressing everyone with both flavor and presentation.
Ingredients
- Choux Pastry: 125 ml water, 40 g unsalted butter, 1/4 tsp salt, 1/2 tsp sugar, 75 g all-purpose flour, 2 large eggs
- Vanilla Cream Filling: 200 ml heavy cream, 1 tbsp powdered sugar, 1/2 tsp vanilla extract
- Decoration: Powdered sugar, for dusting
Instructions
- Preheat Oven:
- Preheat oven to 200°C (390°F) Line a baking sheet with parchment paper
- Make Dough:
- In a saucepan, combine water, butter, salt, and sugar Bring to a boil Remove from heat and stir in flour all at once Return to medium heat, stirring until dough forms a ball and pulls away from sides (about 2 minutes)
- Beat Eggs:
- Let dough cool slightly Beat in eggs one at a time until smooth and glossy
- Pipe Shapes:
- Transfer dough to piping bag fitted with medium round tip Pipe 12 oval shapes (bodies) onto tray With small round tip, pipe 12 S-shaped necks on same tray
- Bake:
- Bake bodies for 25 30 minutes and necks for 10 12 minutes until golden and crisp Cool completely
- Prepare Filling:
- Whip cream with powdered sugar and vanilla until stiff peaks form
- Assemble:
- Slice top third off each choux body Cut tops in half lengthwise to create wings Pipe or spoon cream into bottom halves Insert two wings on each side and S-shaped neck at front Dust lightly with powdered sugar
Save to Pinterest These pastries create lovely family moments when shared over tea or special occasions, bringing smiles with every bite.
Required Tools
Saucepan, mixing bowls, electric mixer or whisk, piping bags with round tips, baking sheet, parchment paper, sharp knife
Allergen Information
Contains Eggs, Milk, Wheat (Gluten) Double-check ingredients if preparing for those with food allergies
Nutritional Information
Calories: 120 Total Fat: 8 g Carbohydrates: 9 g Protein: 2 g per serving
Save to Pinterest Enjoy crafting these delicate swan pastries for a truly elegant dessert experience that delights visually and in flavor.
Recipe FAQs
- → What is the best way to shape the swan pastries?
Pipe oval shapes for the bodies and smaller S-shaped curves for the necks separately before baking to maintain their delicate form.
- → How do I achieve a light and crisp choux pastry?
Cook the dough until it pulls away from the pan, cool slightly, then beat in eggs thoroughly before piping and baking at high temperature until golden.
- → How can I make the vanilla cream filling more stable?
Whip the heavy cream until stiff peaks form, incorporating powdered sugar and vanilla extract gently to maintain smooth texture.
- → What alternatives can I add to enhance flavor?
Add fresh raspberries or a spoonful of lemon curd to the cream filling for a refreshing contrast.
- → How should the pastries be stored once assembled?
Store assembled pastries in a cool place or refrigerator to keep the cream fresh, and serve within the same day for best texture.