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
I first served these petit fours at a family tea party and they were the highlight of the event
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
Pin it I often enjoy making these with my children who love shaping the choux pastry and decorating the swans together
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
Pin it With practice these elegant petit fours become a stunning centerpiece that wows your guests and delights your palate
Frequently Asked Questions
- → What is the best way to achieve a hollow choux pastry?
Ensure the dough is cooked properly before baking, and bake at a high temperature to allow puffing and hollowing. Avoid opening the oven door in the first 15 minutes.
- → How do I prevent the pastry cream from curdling?
Gradually whisk hot milk into the egg yolk mixture and cook over medium heat while constantly stirring until thickened to avoid curdling.
- → Can I prepare the fondant glaze ahead of time?
Yes, gently warm the fondant before use to achieve a smooth, pourable texture for glazing.
- → What alternatives can enhance the flavor?
Try adding cocoa powder to the cream or using lemon and raspberry curds for fruity variations.
- → How should these pastries be stored after assembly?
Keep them refrigerated in an airtight container and consume within 1-2 days for best freshness.