Pin It Experience the elegance of French patisserie right at your table with Plateau Cygne Pâtisseries Aériennes. This exquisite platter features delicate, airy choux pastries expertly crafted to resemble graceful swans, filled with smooth vanilla Chantilly cream. Perfect for a refined afternoon tea or adding a festive flourish to any dessert buffet, these petite pastries combine light textures with subtle sweetness, delighting both eyes and palate.
Pin It Crafting these charming swan pastries is a rewarding baking experience that showcases classic French technique with a playful twist. The delicate nature of choux pastry paired with the creamy sweetness of Chantilly invites creativity in presentation and serving.
Ingredients
- Choux Pastry
- 125 ml water
- 60 g unsalted butter, diced
- 1/4 tsp salt
- 1/2 tsp sugar
- 75 g all-purpose flour
- 2 large eggs
- Vanilla Chantilly Cream
- 250 ml heavy cream (cold)
- 25 g icing sugar
- 1 tsp pure vanilla extract
- Garnishes & Assembly
- 2 tbsp icing sugar (for dusting)
- Fresh berries (raspberries, blueberries, or strawberries), optional
- Edible flowers, optional
- Mint leaves, optional
Instructions
- 1. Preheat the oven
- Preheat the oven to 200°C (400°F). Line two baking trays with parchment paper.
- 2. Cook choux base
- In a saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat.
- 3. Add flour
- Remove from heat and add flour all at once. Stir vigorously until mixture forms a ball and pulls away from sides.
- 4. Dry dough
- Return pan to low heat, stirring for 1-2 minutes to dry the dough slightly.
- 5. Incorporate eggs
- Transfer dough to a bowl. Beat in eggs one at a time until smooth and glossy.
- 6. Pipe shapes
- Spoon choux pastry into a piping bag fitted with a large plain tip. Pipe 12 small ovals (approx. 6 cm) for swan bodies and 12 small S-shaped necks on the prepared trays.
- 7. Bake
- Bake the bodies for 25 minutes until golden and firm. Bake the necks for 10-12 minutes. Cool completely.
- 8. Prepare Chantilly cream
- Whisk heavy cream, icing sugar, and vanilla to stiff peaks. Transfer to a piping bag with a star tip.
- 9. Slice choux bodies
- Slice the top third off each choux body. Cut the tops in half lengthwise to form wings.
- 10. Assemble swans
- Pipe Chantilly cream onto each choux base. Insert an S-shaped neck and arrange the two wing pieces on either side to resemble a swan.
- 11. Finish and garnish
- Dust with icing sugar. Decorate platter with berries, edible flowers, and mint leaves as desired.
Zusatztipps für die Zubereitung
Achieving the perfect puff and firmness of choux pastry is key—ensure the dough is adequately dried before adding eggs and pipe consistently sized shapes for uniform baking. Cooling completely before assembly prevents cream from melting and keeps the swans elegantly structured.
Varianten und Anpassungen
For a delicious variation, drizzle melted dark chocolate over the assembled swans to add richness and visual contrast. Additionally, you may experiment with flavored Chantilly cream by infusing the vanilla extract or substituting it with other extracts for subtle twists.
Serviervorschläge
Serve these delicate swan pastries as part of an afternoon tea alongside light teas or pair with a glass of chilled Champagne or a fragrant Moscato for a celebratory dessert experience. Garnish with fresh berries, edible flowers, and mint leaves to enhance both presentation and freshness.
Pin It With its airy texture and elegant form, Plateau Cygne Pâtisseries Aériennes offers a beautiful blend of artistry and flavor, inviting you to create and enjoy a truly memorable French-inspired dessert experience.
Recipe Questions & Answers
- → How is the choux pastry dough prepared?
The dough is made by boiling water, butter, salt, and sugar, then stirring in flour until it forms a ball. Eggs are beaten in individually until smooth and glossy.
- → What temperature should the oven be set at for baking?
The oven should be preheated to 200°C (400°F) for baking the choux pastries.
- → How are the swan shapes created?
Choux dough is piped into small ovals for the swan bodies and S-shaped necks separately, then baked and assembled with vanilla chantilly cream and wings formed from sliced pastry tops.
- → What garnishes complement the pastries?
Fresh berries such as raspberries and blueberries, edible flowers, mint leaves, and a dusting of icing sugar enhance flavor and presentation.
- → Can the pastries be prepared in advance?
Yes, components can be made ahead and assembled just before serving to maintain freshness and crispness.