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 favorite for my family tea parties, impressing guests with its intricate design and delightful flavors.
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.
- 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:
- 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.
- Make 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 Making these petit fours has become a cherished family activity that brings us together in the kitchen and at tea time.
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 your guests and provide a delightful culinary experience in just over an hour.
Recipe Questions
- → What type of pastry is used for the swan shapes?
Light and airy choux pastry is used to create the delicate swan bodies and necks.
- → How is the vanilla filling prepared?
The filling is a smooth vanilla pastry cream made by cooking milk, egg yolks, sugar, cornstarch, and butter until thickened.
- → Can I add color to the fondant glaze?
Yes, food coloring can be added to the fondant glaze for decorative accents on the swans.
- → How do you assemble the swan shapes?
The swan bodies are sliced and filled with pastry cream, the necks are inserted, and wings are delicately positioned before glazing.
- → Any variations to the filling suggested?
Chocolate powder or fruit curds like lemon or raspberry can be mixed into the filling for tasty variations.