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.
This recipe has been a favorite at my family gatherings, impressing guests with its beauty and light texture.
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:
- 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:
- Bake bodies for 20–22 minutes or until golden and puffed. Bake necks for 10–12 minutes. Cool completely on a wire rack.
- Prepare 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.
- Finish:
- Arrange swans on a platter. Dust with powdered sugar and add decorative accents.
Save My family especially enjoys these petit fours during holidays, appreciating both the taste and the presentation.
Variations
For a chocolate twist add 1 tbsp cocoa powder to the pastry cream or substitute vanilla with lemon or raspberry curd for a fruity variation.
Serving Suggestions
Pair these elegant petit fours with Champagne or Earl Grey tea to elevate your dessert experience at any gathering.
Storage Tips
Store petit fours in an airtight container in the refrigerator for up to 2 days. Allow to come to room temperature before serving.
Save With patience and attention to detail this petit fours platter makes a stunning centerpiece that will impress every guest.
Recipe Questions & Answers
- → What is the best way to shape the choux pastry for swans?
Pipe tear-drop shapes for the bodies and separate S-shaped forms for the necks to achieve the delicate swan silhouette before baking.
- → How do I ensure the pastry cream is smooth and not lumpy?
Temper the egg yolks by gradually whisking in the hot milk, then cook gently while stirring continuously until thickened.
- → Can I add flavors to the vanilla cream?
Yes, incorporating cocoa powder or fruit curds like lemon or raspberry can add a flavorful twist.
- → How should I apply the fondant glaze for the best finish?
Warm the fondant until smooth and pourable, then drizzle lightly over the pastries for a delicate sheen without overwhelming details.
- → What are some recommended pairings for these elegant pastries?
Champagne or Earl Grey tea complement the light, creamy flavors and elegant presentation perfectly.