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 centerpiece at my family gatherings bringing elegance and delight every time.
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:
- Preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper.
- Make 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.
- Cook 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:
- 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.
- Finish:
- Arrange swans on a platter. Dust with powdered sugar and add decorative accents.
Save Sharing these petit fours with family always creates a warm and joyful atmosphere.
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 This elegant dessert will impress guests and add a luxurious touch to any occasion.
Recipe FAQ
- → What type of pastry is used for the swan shapes?
The swans are formed from classic choux pastry, known for its light and airy texture suitable for shaping and filling.
- → How is the vanilla filling prepared?
The vanilla filling is a smooth pastry cream made by gently cooking milk, egg yolks, sugar, and cornstarch until thick and creamy, then enriched with butter.
- → Can the fondant glaze be colored?
Yes, food coloring can be added to the fondant glaze for decorative accents that enhance the visual appeal.
- → What is the best way to assemble the swan components?
Slice the baked bodies horizontally, fill with pastry cream, insert the necks upright, and arrange the wings on the sides for an elegant look.
- → Are there variations to this dessert?
Variations include adding cocoa powder to the cream for a chocolate twist or using fruit curds like lemon or raspberry for added flavor.