Elegant Swan Mini Pastries

Charming, light choux pastry swans filled with vanilla cream and dusted with powdered sugar—perfect for an elegant dessert or tea-time treat.

I enjoyed making these pastries for a special occasion and was delighted by the compliments from my guests.

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

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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.

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These pastries have become a favorite treat during family gatherings, creating sweet memories and smiles all around.

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.

Nutritional Information

Per serving: Calories 120, Total Fat 8 g, Carbohydrates 9 g, Protein 2 g

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Enjoy these elegant pastries as a delightful finish to any meal or a sophisticated tea-time treat.

Frequently Asked Recipe Questions

→ What is the best way to pipe swan shapes?

Use a piping bag with a medium round tip to pipe the bodies in oval shapes, and a small round tip to create the S-shaped necks separately for precise silhouettes.

→ How do you achieve crisp and light choux pastry?

Cook the dough until it forms a smooth ball and pulls away from the pan; bake at a high temperature until golden and dry to create a crisp exterior.

→ Can I prepare the vanilla cream filling in advance?

Yes, whip the cream with powdered sugar and vanilla and refrigerate it covered; use within 24 hours for optimal freshness.

→ How should I store these pastries?

Store assembled pastries in the refrigerator and consume within a day to maintain texture and flavor.

→ Are there suggestions for flavor variations?

Add fresh raspberries or a spoonful of lemon curd inside the cream filling for an added burst of flavor and brightness.