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 in my family, impressing guests with both its look and taste.
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
- Step 1:
- Preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper.
- Step 2:
- Prepare the 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.
- Step 3:
- 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.
- Step 4:
- Beat in eggs one at a time, mixing well after each addition, until the dough is shiny and holds a soft peak.
- Step 5:
- 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.
- Step 6:
- Bake bodies for 20 22 minutes or until golden and puffed. Bake necks for 10 12 minutes. Cool completely on a wire rack.
- Step 7:
- Prepare the 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.
- Step 8:
- Slice each swan body horizontally cut the top half lengthwise to form wings.
- Step 9:
- Pipe or spoon pastry cream onto the base. Insert the neck then arrange the two wings on either side.
- Step 10:
- Prepare fondant glaze: Gently warm fondant with water until smooth and pourable. Drizzle lightly over wings and necks. Add food coloring detail if desired.
- Step 11:
- Arrange swans on a platter. Dust with powdered sugar and add decorative accents.
Save My family always gathers around to watch the swans take shape and enjoys savoring every bite together.
Notes
For chocolate variation add 1 tbsp cocoa powder to the pastry cream. Use lemon or raspberry curd for a fruity twist. Pair with Champagne or Earl Grey tea for an elegant experience.
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.
Save With careful preparation and attention to detail, these elegant swan petit fours will impress every guest at your gatherings.
Recipe Questions & Answers
- → What is the best way to pipe the swan shapes?
Use a piping bag with a 1 cm round tip to pipe tear-drop bodies and S-shaped necks onto parchment-lined baking sheets for clean, uniform shapes.
- → How do I know when the choux pastry is perfectly baked?
The bodies should be golden and puffed, while the necks are lightly browned and crisp. Avoid underbaking to keep them from collapsing.
- → Can I prepare the vanilla cream in advance?
Yes, the vanilla pastry cream can be made ahead and chilled. Bring to room temperature before assembling for easier filling.
- → What alternatives can be used for decoration?
Edible gold leaf, silver dragées, or a dusting of powdered sugar add elegant finishing touches without overpowering the delicate flavors.
- → How can I add a different flavor to the cream?
Incorporate cocoa powder into the cream for a chocolate variation, or fold in fruit curds like lemon or raspberry for a fruity touch.