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 quickly became a favorite during family gatherings where everyone admired its intricate shape and delicious flavor.
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
- Step 1:
- Preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper.
- Step 2:
- Prepare the 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.
- Step 3:
- 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.
- Step 4:
- Beat in eggs one at a time, mixing well after each addition, until the dough is shiny and holds a soft peak.
- Step 5:
- 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.
- Step 6:
- Bake bodies for 20–22 minutes or until golden and puffed. Bake necks for 10–12 minutes. Cool completely on a wire rack.
- Step 7:
- Prepare the 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.
- Step 8:
- Slice each swan body horizontally; cut the top half lengthwise to form wings.
- Step 9:
- Pipe or spoon pastry cream onto the base. Insert the neck, then arrange the two wings on either side.
- Step 10:
- Prepare fondant glaze: Gently warm fondant with water until smooth and pourable. Drizzle lightly over wings and necks. Add food coloring detail if desired.
- Step 11:
- Arrange swans on a platter. Dust with powdered sugar and add decorative accents.
Save Sharing these petit fours during holiday gatherings always brings smiles and compliments from family and friends.
Variations
Try a chocolate variation by adding cocoa powder to the pastry cream or use lemon curd for a refreshing twist.
Serving Suggestions
Pair these petit fours with Champagne or Earl Grey tea for an elegant experience during afternoon tea or special celebrations.
Storage Tips
Store in an airtight container in the refrigerator for up to 2 days and add decorative accents just before serving.
Save With careful preparation these petit fours will impress guests and add a touch of elegance to any occasion.
Recipe Help & Answers
- → What type of pastry is used to shape the swans?
Choux pastry is piped into swan shapes, creating a light and airy base that puffs up when baked.
- → How is the vanilla cream prepared?
Vanilla pastry cream is cooked by heating milk infused with vanilla and whisking it into egg yolks, sugar, and cornstarch, then thickened and cooled.
- → What is the purpose of the fondant glaze?
The fondant glaze adds a smooth, glossy finish and optional decorative color, enhancing both appearance and texture.
- → Can the platter be customized with flavors?
Yes, adding cocoa powder to the cream or using lemon or raspberry curd provides delightful variations.
- → What is the recommended baking temperature for the choux pastry?
The choux pastry is baked at 200°C (400°F) until golden and puffed, with bodies and necks baked separately for best shape retention.