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 made this swan pastry platter for a family celebration and everyone was amazed by how beautiful and tasty it was.
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:
- Preheat oven to 200°C (400°F) Line a baking sheet with parchment paper In a saucepan combine water butter and salt Bring to a boil over medium heat Remove from heat add flour all at once and stir vigorously until a dough forms and pulls away from the sides Return to low heat stir 1 2 minutes to dry out the dough slightly Transfer dough to a bowl Let cool 2 minutes Beat in eggs one at a time until smooth and glossy 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 Using a small piping tip pipe 12 S-shaped necks (about 5 cm 2 in long) for swan necks heads 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:
- In a saucepan heat milk until just simmering In a bowl whisk sugar egg yolks and cornstarch until pale Gradually pour hot milk into the yolk mixture whisking constantly Return mixture to saucepan Cook over medium heat whisking until thickened (2–3 minutes) Remove from heat whisk in vanilla and butter Transfer to a bowl cover with plastic wrap touching the surface and chill until cool
- Assemble the Swans:
- Slice each choux body horizontally cut the top piece in half lengthwise to form wings Pipe or spoon pastry cream onto the bottom half Insert the neck vertically at one end arrange the two wings on either side Repeat for all swans
- Finish & Serve:
- Dust swans lightly with powdered sugar before serving
Pin it This platter has become a family favorite to make during holidays and special occasions.
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
Pin it This swan pastry platter is sure to impress your guests with both its taste and presentation.
Frequently Asked Questions
- → What is the best way to pipe the swan bodies and necks?
Use a large round piping tip for the oval-shaped bodies and a small round tip for the S-shaped necks to achieve delicate, defined shapes.
- → How should the pastry cream be cooled before assembly?
Cover the pastry cream surface with plastic wrap to prevent a skin from forming and chill until completely cooled.
- → Can I prepare the choux pastry in advance?
Yes, bake the choux bodies and necks ahead, store them in an airtight container once cooled, and assemble just before serving.
- → How do I prevent the choux pastry from collapsing after baking?
Bake until golden and firm, avoid opening the oven early, and allow pastries to cool completely on a wire rack.
- → Are there variations to the pastry cream filling?
For a chocolate twist, incorporate melted chocolate into the cream once cooled but still pliable.
- → What beverages pair well with this elegant dessert?
A glass of Moscato or Champagne complements the delicate vanilla cream and light pastry flavors beautifully.