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 often made these mini swan pastries for special occasions and they never fail to impress guests with their delicate flavor and beautiful presentation.
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 My family loves gathering in the afternoon to enjoy these pastries with tea and share stories from our day.
Notes
For extra flavor add a few raspberries or a spoon of lemon curd inside the cream Serve immediately for best texture Pair with a glass of Champagne or Moscato for a festive touch
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
Save With careful preparation these elegant swan pastries will delight any dessert lover making every occasion special.
Recipe Questions
- → What is choux pastry?
Choux pastry is a light dough made by cooking water, butter, flour, and eggs together, resulting in a hollow, airy pastry perfect for filling.
- → How do I shape the swans?
Pipe oval shapes for the body and S-shaped necks separately, then bake until crisp before assembling with the cream filling.
- → What cream is used for filling?
A whipped mix of heavy cream, powdered sugar, and vanilla extract creates a smooth, sweet filling.
- → How do I prevent the pastry from collapsing?
Bake the choux pastry until golden and crisp, and allow it to cool completely before filling to maintain structure.
- → Can these pastries be prepared in advance?
They are best served fresh, but the choux shells can be baked ahead and filled just before serving to preserve texture.
- → What are good serving suggestions?
Serve with a light dusting of powdered sugar and pair with Champagne or Moscato for an elegant touch.