Save The Feathered Friend Swan Pastry Platter is a delightful French-inspired dessert that transforms classic cream puffs into elegant swan shapes. Filled with luscious vanilla pastry cream and crowned with delicate powdered sugar, these swans not only taste exquisite but also bring a stunning presentation to any celebration or gathering. Impress your guests with this medium-difficulty dessert that balances artistry and flavor in every bite.
Save The recipe thoughtfully walks through crafting choux pastry bodies and delicate necks for each swan, filled with a rich, velvety vanilla pastry cream. The finishing touch of powdered sugar adds subtle sweetness and aesthetic charm, completing this centerpiece-worthy dessert.
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
- 1. 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. - 2. 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. - 3. 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. - 4. Finish & Serve:
- - Dust swans lightly with powdered sugar before serving.
Zusatztipps für die Zubereitung
To ensure your choux pastry puffs up perfectly, avoid opening the oven door during baking. Let the pastries cool completely before filling to prevent the cream from melting. Use fresh eggs and quality butter for the best texture and flavor.
Varianten und Anpassungen
For a chocolate twist, add melted chocolate to the pastry cream before chilling. You can also experiment with different flavor extracts like almond or coffee to vary the cream. These swan pastries can be made ahead and refrigerated for up to 4 hours before serving.
Serviervorschläge
Serve these elegant swan pastries with a glass of Moscato or Champagne for a festive touch. They make a stunning centerpiece for dessert tables at weddings, holiday parties, or special family gatherings.
Save The Feathered Friend Swan Pastry Platter is a timeless dessert that combines the charm of French patisserie with the joy of creative presentation. Its delicate balance of crisp pastry and creamy filling makes it a memorable treat for every occasion. Enjoy crafting and sharing these elegant swan pastries that are sure to captivate both eyes and palates.
Recipe FAQs
- → What is the best way to pipe the swan shapes?
Use a large round tip for the body by piping oval shapes, and a smaller tip for S-shaped necks to create a graceful silhouette.
- → How do I ensure the pastry cream sets properly?
Cook the cream on medium heat while whisking until it thickens, then cool quickly under plastic wrap to prevent skin formation.
- → Can these pastries be prepared in advance?
Yes, bake and chill the components separately, then assemble shortly before serving to maintain freshness.
- → What variations can be made to the filling?
Adding melted chocolate to the cream offers a rich twist, or you can infuse different extracts for flavor variation.
- → How should the pastries be stored before serving?
Store assembled pastries in the refrigerator for up to four hours to keep the cream fresh and the pastry crisp.