Save Charming, light choux pastry swans filled with vanilla cream and dusted with powdered sugar—perfect for an elegant dessert or tea-time treat.
I have always enjoyed making these delicate pastries for special occasions because they impress guests and taste amazing.
Ingredients
- Choux Pastry: 125 ml water, 40 g unsalted butter, 1/4 tsp salt, 1/2 tsp sugar, 75 g all-purpose flour, 2 large eggs
- Vanilla Cream Filling: 200 ml heavy cream, 1 tbsp powdered sugar, 1/2 tsp vanilla extract
- Decoration: Powdered sugar for dusting
Instructions
- Step 1:
- Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper.
- Step 2:
- In a saucepan, combine water, butter, salt, and sugar. Bring to a boil. Remove from heat and stir in flour all at once. Return to medium heat, stirring until dough forms a ball and pulls away from the sides (about 2 minutes).
- Step 3:
- Let dough cool slightly. Beat in eggs one at a time until smooth and glossy.
- Step 4:
- Transfer dough to a piping bag fitted with a medium round tip. Pipe 12 oval shapes (bodies) onto the prepared tray. With a small round tip, pipe 12 S-shaped necks on the same tray.
- Step 5:
- Bake bodies for 25–30 minutes, and necks for 10–12 minutes, until golden and crisp. Cool completely.
- Step 6:
- For the filling, whip cream with powdered sugar and vanilla until stiff peaks form.
- Step 7:
- Slice the top third off each choux body. Cut the tops in half lengthwise to create wings.
- Step 8:
- Pipe or spoon cream into the bottom halves. Insert two wings on each side and an S-shaped neck at the front. Dust lightly with powdered sugar.
Save Making these pastries always brings back fond memories of family gatherings and celebrations.
Required Tools
Saucepan, Mixing bowls, Electric mixer or whisk, Piping bags with round tips, Baking sheet, Parchment paper, Sharp knife
Allergen Information
Contains: Eggs, Milk, Wheat (Gluten). Double-check ingredients if preparing for those with food allergies.
Nutritional Information
Calories: 120, Total Fat: 8 g, Carbohydrates: 9 g, Protein: 2 g per serving
Save This elegant dessert makes any occasion special with its light texture and delicate flavors.
Recipe Guide
- → What is the best way to shape the choux pastry into swans?
Pipe oval shapes for the bodies and separate S-shaped necks using piping bags with different tips, then bake them separately for the best form and texture.
- → How do I ensure the choux pastry puffs up properly?
Cook the dough until it forms a smooth ball that pulls away from the pan, then cool slightly before beating in eggs fully to achieve a glossy consistency.
- → Can I prepare the vanilla cream filling ahead of time?
Yes, whip the cream with powdered sugar and vanilla, then store it chilled and rewhip slightly before assembling to maintain firmness.
- → What variations can I add to the filling for different flavors?
Incorporate fresh raspberries or a spoonful of lemon curd into the cream for a fruity twist and added depth of flavor.
- → How should I store the assembled pastries before serving?
Store them in the refrigerator covered loosely to keep the cream fresh and the pastry crisp, assembling shortly before serving for best texture.