Save Experience the charm of French-inspired patisserie with the Feathered Friend Swan Pastry Platter. These elegant cream puffs, shaped like delicate swans and filled with rich vanilla pastry cream, are sure to captivate your guests and add a touch of sophistication to any dessert table. Crafted with light, airy choux pastry and a smooth, luscious filling, this medium-difficulty recipe invites you into the art of French baking while delivering impressive results.
Save From the crisp, golden choux bodies to the tender, flavorful pastry cream nestled inside, each bite provides a delightful contrast of textures and flavors. The light dusting of powdered sugar adds a final snowy touch, creating a dessert that is as visually stunning as it is delicious.
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
- 1. 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. - 2. 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. - 3. 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. - 4. Finish & Serve:
- - Dust swans lightly with powdered sugar before serving.
Zusatztipps für die Zubereitung
Ensuring the dough dries out slightly during cooking helps achieve puffier choux pastry shells. Use fresh eggs for better texture of the dough. For best results, chill the pastry cream fully before assembly to avoid melting the delicate shape. Handle the swan necks gently when inserting to maintain their shape.
Varianten und Anpassungen
For a chocolate variation, blend melted chocolate into the pastry cream before chilling. You can also experiment with different flavor extracts like almond or orange blossom for a unique twist. Garnishes such as edible flowers or fresh berries can enhance the presentation.
Serviervorschläge
Serve these elegant swan pastries immediately for best texture, or chill for up to four hours before serving. Pair them beautifully with a glass of Moscato or Champagne to elevate any celebration or special occasion.
Save With thoughtful preparation and attention to detail, this feathered friend dessert not only tastes heavenly but also becomes a centerpiece of delight and admiration on your table. Embrace the French tradition of patisserie with this whimsical and delicious swan pastry platter.
Kitchen Help
- → What pastry is used to shape the swans?
Light, airy choux pastry forms the swan bodies and necks, providing a crisp yet tender texture.
- → How is the vanilla filling prepared?
The filling is a smooth pastry cream made by gently cooking milk, sugar, egg yolks, cornstarch, vanilla extract, and butter until thickened.
- → Can the pastries be made ahead of time?
Yes, they can be assembled in advance and kept refrigerated for up to four hours before serving.
- → How are the swan necks attached?
The necks are piped separately, baked until set, then inserted vertically into the cream-filled pastry bodies to complete the swan shape.
- → Is there a variation to the filling?
You can add melted chocolate to the vanilla cream for a rich chocolate variation.