Save to Pinterest 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 always impressed my guests at afternoon teas, making special occasions even more memorable with its refined presentation and delightful taste
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 to Pinterest My family enjoys gathering around the dessert platter as these petit fours always spark conversation and delight all ages
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.
Nutritional Information
Calories: 110, Total Fat: 6 g, Carbohydrates: 13 g, Protein: 2 g per serving
Save to Pinterest This elegant petit fours platter offers a stunning yet approachable treat sure to impress your guests every time
Common Questions
- → What is the best way to pipe the swan shapes?
Use a piping bag fitted with a 1 cm round tip to pipe 24 tear-drop shapes for the bodies and 24 S-shaped necks separately for precise forms.
- → How do I ensure the choux pastry puffs properly?
Cook the dough on low heat after adding flour to dry it slightly, and make sure eggs are fully incorporated until shiny with soft peaks before baking.
- → Can I add flavors to the vanilla cream filling?
Yes, options like cocoa powder for chocolate or lemon and raspberry curds can be incorporated for different tastes.
- → What temperature and time are ideal for baking the swan parts?
Bake bodies at 200°C (400°F) for 20–22 minutes and necks for 10–12 minutes until golden and puffed.
- → How should the fondant glaze be applied?
Gently warm fondant with a little water until pourable, then drizzle lightly over wings and necks for a glossy finish; add food coloring accents if desired.