Save to Pinterest 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 elegant platter was one of my favorite creations for holiday gatherings, impressing guests with both taste and appearance.
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 Bodies and Necks:
- 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.
- Final Presentation:
- Arrange swans on a platter. Dust with powdered sugar and add decorative accents.
Save to Pinterest This recipe brings back fond memories of family celebrations where everyone admired the delicate swan shapes and enjoyed their lightly sweet flavor.
Notes
Pair with Champagne or Earl Grey tea for an elegant experience. Use edible gold leaf or silver dragées for luxurious decoration.
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 to Pinterest This elegant dessert is sure to impress your guests with both form and flavor every time.
Common Recipe Questions
- → What type of pastry is used for the swan bodies?
The swan bodies are made from light and airy choux pastry, known for its puffed texture once baked.
- → How is the vanilla cream prepared?
The vanilla cream is a smooth pastry cream cooked by simmering milk with vanilla and thickening it with egg yolks, sugar, and cornstarch before adding butter.
- → What technique creates the swan necks?
The necks are piped separately in an S-shape using the same choux dough and baked until firm to assemble gracefully on the plated dessert.
- → How is the fondant glaze applied?
The fondant is gently warmed with water until pourable and then drizzled over the assembled swans for a smooth glossy finish.
- → Can the filling be customized?
Yes, options include adding cocoa powder for a chocolate twist or substituting with fruity curds like lemon or raspberry for varied flavors.
- → What are some suggested pairings?
This elegant treat pairs beautifully with Champagne or a delicate Earl Grey tea to enhance the refined flavors.