Save A striking pastry platter featuring elegant swan-shaped cream puffs filled with vanilla pastry cream, perfect for impressing guests at any gathering.
I first served this swan pastry platter at a dinner party and received countless compliments for its impressive presentation and delightful taste.
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
- 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
- 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
- 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
- Finish & Serve:
- Dust swans lightly with powdered sugar before serving
Save This recipe became a family favorite, bringing smiles every time we gather around the table.
Notes
For chocolate variation add melted chocolate to the pastry cream Serve immediately or refrigerate for up to 4 hours before serving Pair with a glass of Moscato or Champagne for a festive touch
Required Tools
Saucepan Mixing bowls Whisk Piping bags with large and small round tips Baking sheet Parchment paper Knife
Allergen Information
Contains Eggs Milk Wheat (Gluten) Butter (Dairy) May contain Traces of nuts if using shared equipment Always double-check ingredient labels for allergens
Save This elegant swan pastry platter is sure to impress at any event Add a light dusting of powdered sugar just before serving for a final touch
Recipe FAQ
- → What type of pastry is used for the swan bodies?
Choux pastry is used, providing a light and airy texture that puffs up during baking.
- → How is the vanilla cream filling prepared?
The filling is a smooth pastry cream made by cooking milk, sugar, egg yolks, and cornstarch, then flavored with vanilla and butter for richness.
- → How do you shape the swans?
Bodies are piped as oval shapes, while necks are piped separately in an S shape, then assembled once cooled.
- → Can the cream be flavored differently?
Yes, adding melted chocolate to the pastry cream creates a delicious variation.
- → What is the best way to serve the platter?
Dust the swans with powdered sugar just before serving, and consider pairing with a glass of Moscato or Champagne for a festive touch.