Pin Charming, light choux pastry swans filled with vanilla cream and dusted with powdered sugar—perfect for an elegant dessert or tea-time treat.
This recipe reminds me of serving a fancy dessert at a family gathering that wowed everyone.
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 .
- Make filling:
- For the filling , whip cream with powdered sugar and vanilla until stiff peaks form .
- Assemble:
- Slice the top third off each choux body . Cut the tops in half lengthwise to create wings .
- Fill and decorate:
- 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 .
Pin This recipe always brings smiles during special tea-time moments with my family.
Notes
For extra flavor , add a few raspberries or a spoon of lemon curd inside the cream . Serve immediately for best texture . Pair with a glass of Champagne or Moscato for a festive touch .
Required Tools
Saucepan , Mixing bowls , Electric mixer or whisk , Piping bags with round tips , Baking sheet , Parchment paper , Sharp knife
Allergen Information
Contains: Eggs , Milk , Wheat ( Gluten ) . Double-check ingredients if preparing for those with food allergies .
Pin These mini pastries add an elegant touch to any gathering and delight all guests.
Recipe Q&A
- → What type of flour is best for the choux pastry?
All-purpose flour is recommended for a balance of structure and tenderness in the pastry dough.
- → How do you achieve the swan shape with choux pastry?
Pipe oval shapes for the body and separate S-shaped pieces for the neck, then assemble after baking.
- → What ensures a crisp choux pastry exterior?
Baking at a high temperature and allowing pastries to dry out fully results in a crisp shell.
- → How is the vanilla cream filling prepared?
Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form for a smooth, light filling.
- → Can these pastries be made ahead of time?
Assemble shortly before serving to maintain crispness and creamy texture; refrigerated cream may soften the pastry.
