Save An elegant platter featuring delicate, airy pastries inspired by French patisserie, perfect for a refined afternoon tea or festive dessert buffet.
This recipe has been a staple for special occasions, impressing guests with its sophisticated appearance and delightful flavors.
Ingredients
- Choux Pastry: 125 ml water 60 g unsalted butter diced 1/4 tsp salt 1/2 tsp sugar 75 g all-purpose flour 2 large eggs
- Vanilla Chantilly Cream: 250 ml heavy cream cold 25 g icing sugar 1 tsp pure vanilla extract
- Garnishes & Assembly: 2 tbsp icing sugar for dusting Fresh berries raspberries blueberries or strawberries optional Edible flowers optional Mint leaves optional
Instructions
- Step 1:
- Preheat the oven to 200°C (400°F). Line two baking trays with parchment paper.
- Step 2:
- In a saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat.
- Step 3:
- Remove from heat and add flour all at once. Stir vigorously until mixture forms a ball and pulls away from sides.
- Step 4:
- Return pan to low heat, stirring for 1-2 minutes to dry the dough slightly.
- Step 5:
- Transfer dough to a bowl. Beat in eggs one at a time until smooth and glossy.
- Step 6:
- Spoon choux pastry into a piping bag fitted with a large plain tip. Pipe 12 small ovals (approx. 6 cm) for swan bodies and 12 small S-shaped necks on the prepared trays.
- Step 7:
- Bake the bodies for 25 minutes until golden and firm. Bake the necks for 10-12 minutes. Cool completely.
- Step 8:
- For the Chantilly cream, whisk heavy cream, icing sugar, and vanilla to stiff peaks. Transfer to a piping bag with a star tip.
- Step 9:
- Slice the top third off each choux body. Cut the tops in half lengthwise to form wings.
- Step 10:
- Pipe Chantilly cream onto each choux base. Insert an S-shaped neck and arrange the two wing pieces on either side to resemble a swan.
- Step 11:
- Dust with icing sugar. Decorate platter with berries, edible flowers, and mint leaves as desired.
Save Sharing these delicate pastries always brings joy to our family gatherings, creating memorable moments around the dessert table.
Required Tools
Saucepan Whisk Mixing bowl Piping bags with plain and star tips Baking trays Parchment paper Small knife
Allergen Information
Contains Eggs Milk Wheat gluten May contain traces of nuts if garnished double-check all labels for allergens
Nutritional Information
Calories 180 Total Fat 12 g Carbohydrates 14 g Protein 3 g per serving
Save Enjoy crafting these elegant pastries that bring a touch of French sophistication to every celebration.
Recipe FAQ
- → What type of dough is used for the pastries?
The pastries are made using traditional choux pastry, which puffs up when baked to create hollow and airy shells ideal for filling.
- → How is the vanilla Chantilly cream prepared?
Whisk cold heavy cream with icing sugar and pure vanilla extract until stiff peaks form, then pipe onto the cooled pastry bases.
- → Can the pastries be decorated to enhance presentation?
Yes, optional garnishes include fresh berries, edible flowers, and mint leaves, which add color and freshness to the elegant platter.
- → What baking temperatures and times are recommended?
The choux pastry bodies are baked at 200°C (400°F) for about 25 minutes until golden and firm, while the neck shapes bake separately for 10-12 minutes.
- → Are there variations to the basic presentation?
A chocolate drizzle using melted dark chocolate can be added to assembled swans for an extra layer of flavor and visual appeal.