Pin It 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 have always enjoyed preparing these elegant petit fours for special occasions, and they never fail to captivate my guests with their beauty and flavor.
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 This recipe brings my family together around the table, sharing sweet moments and smiles with every bite of these elegant petit fours.
Notes
Pair with Champagne or Earl Grey tea for an elegant experience.
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.
Pin It This elegant petit fours platter is the perfect finishing touch to your special occasions, sure to impress and delight.
Recipe FAQs
- → What type of pastry is used for the swan bodies?
Choux pastry is used, providing a light and airy texture essential for forming the swan shapes.
- → How is the vanilla cream filling prepared?
The vanilla cream is a smooth custard made by cooking milk infused with vanilla, then thickened with egg yolks, sugar, cornstarch, and finished with butter for richness.
- → How do you achieve the glossy finish on the swans?
A fondant glaze is gently warmed and lightly drizzled over the assembled swans to provide a shiny, elegant coating.
- → What is the best way to assemble the swan shapes?
The swan bodies are sliced horizontally, filled with cream, then wings are formed from the top halves and the necks piped separately are inserted upright before glazing.
- → Are there any suggested variations to the filling?
Chocolate can be incorporated by adding cocoa powder to the cream, or fruity notes can be introduced using lemon or raspberry curd.