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 holiday gatherings and impresses guests with its beautiful and delicious design.
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 Oven:
- Preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper.
- Prepare 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.
- Cook 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.
- Beat in 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.
- Slice Bodies:
- Slice each swan body horizontally cut the top half lengthwise to form wings.
- Assemble Swans:
- Pipe or spoon pastry cream onto the base. Insert the neck then arrange the two wings on either side.
- Prepare Glaze:
- Gently warm fondant with water until smooth and pourable. Drizzle lightly over wings and necks. Add food coloring detail if desired.
- Arrange and Decorate:
- Arrange swans on a platter. Dust with powdered sugar and add decorative accents.
Save These petit fours have become a special treat that my family looks forward to during festive occasions, bringing joy and admiration at the table.
Variations
For a chocolate variation add 1 tbsp cocoa powder to the pastry cream base. You can also experiment with lemon or raspberry curd fillings for a fruity twist.
Serving Suggestions
Pair these elegant petit fours with Champagne or a delicate Earl Grey tea to enhance the flavors and experience.
Storage
Store assembled petit fours in a covered container in the refrigerator for up to 2 days. Fondant glaze may soften over time but flavor remains delightful.
Save Take your time with assembly to ensure elegant presentation; these petit fours are truly worth the effort.
Cooking Questions
- → What is the best way to pipe the swan shapes?
Use a piping bag fitted with a 1 cm round tip to create the teardrop-shaped bodies and S-shaped necks on parchment-lined baking sheets for precise shapes.
- → How do I ensure the choux pastry puffs properly?
Cook the dough slightly after adding flour to dry it, then beat in eggs until shiny and holding soft peaks to achieve the right texture for puffing.
- → Can I customize the filling flavors?
Yes, you can add cocoa powder to the vanilla cream for a chocolate twist or use lemon or raspberry curd for a fruity variation.
- → How is the fondant glaze prepared and applied?
Warm fondant gently with a small amount of water until smooth and pourable, then drizzle it lightly over the swan wings and necks for a glossy finish.
- → What occasions suit serving these swan pastries?
They are ideal for elegant gatherings, afternoon teas, and as impressive dessert centerpieces that add sophistication to any event.