Save Charming, light choux pastry swans filled with vanilla cream and dusted with powdered sugar—perfect for an elegant dessert or tea-time treat.
I have served these elegant swan pastries at several special occasions and they always impress guests with their delicate appearance and delightful taste
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 the sides (about 2 minutes).
- Cool and Add Eggs:
- Let dough cool slightly. Beat in eggs one at a time until smooth and glossy.
- Pipe Shapes:
- Transfer dough to a piping bag fitted with a medium round tip. Pipe 12 oval shapes (bodies) onto the prepared tray. With a small round tip, pipe 12 S-shaped necks on the 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 Pastries:
- Slice the top third off each choux body. Cut the tops in half lengthwise to create wings. Pipe or spoon cream into the bottom halves. Insert two wings on each side and an S-shaped neck at the front. Dust lightly with powdered sugar.
Save This recipe always brings smiles at family gatherings especially when kids enjoy decorating the swans with extra berries
Tips for Perfect Choux Pastry
Ensure the water and butter mixture is boiling before adding flour to achieve proper dough texture. Stir vigorously to reach the perfect consistency.
Serving Suggestions
Serve these pastries with a cup of Earl Grey tea or a sweet dessert wine for an elevated tea-time experience.
Storage Instructions
Store assembled pastries in the refrigerator and consume within 24 hours for the best freshness and texture.
Save These elegant mini pastries are sure to impress your guests and make any occasion special.
Kitchen Guide
- → What is the best technique for shaping the choux pastry swans?
Use a piping bag with medium and small round tips to create the oval bodies and S-shaped necks, ensuring consistent shapes before baking.
- → How can I ensure the choux pastry remains crisp after baking?
Bake at 200°C (390°F) until golden and dry, then cool completely before filling to maintain crispness.
- → What ingredients are essential for the vanilla cream filling?
Heavy cream, powdered sugar, and vanilla extract whipped to stiff peaks create the smooth, fluffy cream for filling.
- → Can the pastries be made ahead of time?
Choux swans are best assembled just before serving to keep the pastry crisp and creamy filling fresh.
- → Are there suggested variations for enhancing flavor?
Adding raspberries or lemon curd inside the cream offers a fresh, tangy contrast to the rich vanilla filling.