Save An exquisite platter of delicate, swan-shaped petit fours featuring airy choux pastry filled with vanilla cream and glazed with fondant. Perfect for elegant gatherings, afternoon teas, or as a show-stopping dessert centerpiece.
This recipe has become a favorite for special occasions thanks to its impressive look and sophisticated flavors.
Ingredients
- Choux Pastry: 120 ml water, 60 ml whole milk, 75 g unsalted butter cubed, 1/2 tsp fine salt, 1 tsp granulated sugar, 100 g all-purpose flour, 3 large eggs at room temperature
- Vanilla Pastry Cream: 250 ml whole milk, 1/2 vanilla bean split (or 1 tsp vanilla extract), 3 large egg yolks, 60 g granulated sugar, 20 g cornstarch, 20 g unsalted butter
- Fondant Glaze: 200 g white fondant icing, 1-2 tbsp water, Food coloring (optional for decorative accents)
- Decoration: Powdered sugar for dusting, Edible gold leaf or silver dragees (optional)
Instructions
- Preheat oven:
- Preheat the oven to 200℃ (400℉). Line two baking sheets with parchment paper.
- Prepare choux pastry:
- In a saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil. Remove from heat, add flour all at once, and stir vigorously until a smooth dough forms and pulls away from the sides.
- Cook dough:
- Return the pan to low heat cook stirring for 1 2 minutes to dry the dough slightly. Transfer to a mixing bowl and cool for 5 minutes.
- Add eggs:
- Beat in eggs one at a time mixing well after each addition until the dough is shiny and holds a soft peak.
- Pipe shapes:
- Transfer dough to a piping bag fitted with a 1 cm round tip. Pipe 24 tear-drop shapes (bodies) and 24 S-shaped necks onto the prepared sheets.
- Bake bodies and necks:
- Bake bodies for 20 22 minutes or until golden and puffed. Bake necks for 10 12 minutes. Cool completely on a wire rack.
- Prepare pastry cream:
- Heat milk and vanilla to simmering. In a bowl whisk yolks sugar and cornstarch until pale. Gradually whisk in hot milk then return to pan. Cook over medium heat whisking until thickened and bubbling. Remove from heat whisk in butter. Cool completely.
- Assemble swans:
- Slice each swan body horizontally cut the top half lengthwise to form wings. Pipe or spoon pastry cream onto the base. Insert the neck then arrange the two wings on either side.
- Prepare fondant glaze:
- Gently warm fondant with water until smooth and pourable. Drizzle lightly over wings and necks. Add food coloring detail if desired.
- Finalize presentation:
- Arrange swans on a platter. Dust with powdered sugar and add decorative accents.
Save This recipe is a joy to make together with family for festive occasions and always impresses guests with its delicate look and flavor.
Required Tools
Saucepan Mixing bowls Whisk Electric mixer (optional) Piping bags with round tips Baking sheets Parchment paper Wire rack Small offset spatula
Allergen Information
Contains Eggs Milk Wheat (Gluten) Butter May contain traces of nuts if not using nut-free ingredients Double-check all labels for allergy safety
Nutritional Information
Calories 110 Total Fat 6 g Carbohydrates 13 g Protein 2 g (per serving)
Save Enjoy this elegant dessert that combines technique and beauty in every bite.
Recipe Guide
- → What is the best way to pipe the swan shapes?
Use a piping bag fitted with a 1 cm round tip to pipe teardrop-shaped bodies and S-shaped necks onto prepared baking sheets for precise and consistent shapes.
- → How do I ensure the choux pastry is airy and puffed?
Cooking the dough properly before adding eggs and baking at the correct temperature helps the pastry puff up with a light, hollow texture suitable for filling.
- → Can I add flavor variations to the vanilla cream?
Yes, incorporating cocoa powder for a chocolate twist or substituting with lemon or raspberry curd adds delightful alternative flavors.
- → What is the purpose of the fondant glaze?
The fondant glaze adds a smooth, glossy finish that enhances visual appeal and provides a subtle sweetness to the assembled swans.
- → How should I store the assembled swans?
Store them chilled in an airtight container and consume within a day or two to maintain freshness and texture.