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 was inspired by my love for French pastries and has always been a highlight at family celebrations and tea parties.
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.
- 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 pastry:
- Bake bodies for 20 22 minutes or until golden and puffed. Bake necks for 10 12 minutes. Cool completely on a wire rack.
- Make 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.
- Prepare fondant glaze:
- Gently warm fondant with water until smooth and pourable. Drizzle lightly over wings and necks. Add food coloring detail if desired.
- Decorate platter:
- Arrange swans on a platter. Dust with powdered sugar and add decorative accents.
Save to Pinterest These petit fours have become a family favorite, creating lovely memories at celebrations and tea times together.
Variations
For a chocolate twist add 1 tbsp cocoa powder to the pastry cream. You can also use lemon or raspberry curd for a fruity variation.
Serving Suggestions
Serve these elegant swans with Champagne or Earl Grey tea to enhance the sophisticated experience.
Storage
Store the petit fours covered in the refrigerator for up to two days. Best enjoyed fresh.
Save to Pinterest With precise preparation these petit fours provide a stunning centerpiece sure to impress your guests.
Recipe Questions & Answers
- → What type of pastry is used for the swan bodies?
The swan bodies are made from an airy choux pastry, known for its light and hollow texture once baked.
- → How is the vanilla cream prepared?
Vanilla cream is made by cooking milk infused with vanilla bean or extract, combined with egg yolks, sugar, and cornstarch until thickened, then finished with butter for richness.
- → Can I decorate the petit fours differently?
Yes, you can add edible gold leaf, silver dragées, or use food coloring in the fondant glaze for decorative accents.
- → What is the best way to pipe the swan shapes?
Use a piping bag fitted with a 1 cm round tip to pipe tear-drop shapes for the bodies and delicate S-shaped necks on parchment-lined baking sheets.
- → Are there any variations to the filling?
You can add cocoa powder for a chocolate variant or substitute with lemon or raspberry curd for a fruity twist.