Pin It 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 my go-to for elegant gatherings because it combines artistry with deliciousness that everyone loves.
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 dragées (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F). 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.
- Dry 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:
- 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.
- Finish:
- Arrange swans on a platter. Dust with powdered sugar and add decorative accents.
Pin It This recipe always brings a smile to my family’s faces and is a highlight at any celebration.
Variations
For a chocolate version add 1 tbsp cocoa powder to the pastry cream. Use lemon or raspberry curd for a fruity twist.
Pairings
Pair these elegant petit fours with Champagne or Earl Grey tea for a sophisticated experience.
Allergens
Contains eggs milk wheat gluten and butter. May contain traces of nuts if not using nut free ingredients. Double check all labels for allergy safety.
Pin It Mastering this recipe takes practice but yields impressive results that are well worth the effort.
Recipe FAQs
- → How do I shape the choux to resemble swans?
Pipe tear-drop shapes for the bodies and separate S-shaped curves for the necks onto baking sheets. Bake each part until golden and crisp before assembly.
- → What is the best way to fill the pastries with vanilla cream?
Slice each baked body horizontally, then pipe or spoon the cooled vanilla pastry cream onto the base before adding the neck and wings.
- → Can I add flavors or decorations to personalize these pastries?
Yes, incorporate cocoa powder into the cream for a chocolate version or add fruit curds like lemon or raspberry. Garnish with edible gold leaf or colored fondant for visual appeal.
- → How should I store the prepared petit fours before serving?
Keep them refrigerated in an airtight container to maintain freshness and assemble shortly before serving for optimal texture.
- → Are these pastries suitable for vegetarians?
Yes, they contain eggs and dairy but no meat products, fitting a vegetarian diet.