Pin it The Plateau Cygne Pâtisseries Aériennes offers an exquisite collection of delicate, airy French pastries that charm both the eyes and the palate. Inspired by the graceful elegance of swans, these mini choux creations are ideal for an elegant afternoon tea or a festive dessert buffet. Each piece showcases light, crisp pastry coupled with luscious vanilla Chantilly cream, making every bite a refined experience.
Pin it Mastering the art of choux pastry may seem challenging, but this recipe guides you through each step to create flawless swan-bodied pastries with graceful necks. The assembly combines creativity and technique, culminating in a plate of charming, edible art.
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 to 200°C (400°F). Line two baking trays with parchment paper.
- 2. In a saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat.
- 3. Remove from heat and add flour all at once. Stir vigorously until mixture forms a ball and pulls away from sides.
- 4. Return pan to low heat, stirring for 1-2 minutes to dry the dough slightly.
- 5. Transfer dough to a bowl. Beat in eggs one at a time until smooth and glossy.
- 6. 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 the bodies for 25 minutes until golden and firm. Bake the necks for 10-12 minutes. Cool completely.
- 8. For the Chantilly cream, whisk heavy cream, icing sugar, and vanilla to stiff peaks. Transfer to a piping bag with a star tip.
- 9. Slice the top third off each choux body. Cut the tops in half lengthwise to form wings.
- 10. 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. Dust with icing sugar. Decorate platter with berries, edible flowers, and mint leaves as desired.
Zusatztipps für die Zubereitung
Ensure the dough dries slightly in the saucepan to achieve perfect puffiness during baking. Use fresh, cold cream for Chantilly to reach ideal stiffness. Prepare the choux pastries and Chantilly cream ahead to assemble just before serving, maintaining the pastries' crispness.
Varianten und Anpassungen
For a chocolate twist, drizzle the assembled swans with melted dark chocolate for added richness. You can also experiment with seasonal berries or edible flower varieties to personalize the presentation and flavor profile.
Serviervorschläge
Serve these elegant swan pastries on a decorative platter dusted with icing sugar. Garnish with fresh berries, edible flowers, and mint leaves for a vibrant, festive touch. Pair perfectly with Champagne or a light Moscato to elevate your celebration.
Pin it With its graceful design and refined flavors, the Plateau Cygne Pâtisseries Aériennes transforms simple ingredients into a culinary artwork. Perfect for impressing guests or treating yourself, these pastries embody the delicate charm of French patisserie tradition.
Recipe FAQs
- → What pastry dough is used for the swan bodies?
The swan bodies are made from classic choux pastry, which puffs up into hollow, airy shells when baked.
- → How is the vanilla chantilly cream prepared?
Cold heavy cream is whisked with icing sugar and pure vanilla extract to firm, stiff peaks, creating a smooth, airy filling.
- → How are the swan shapes assembled?
The baked choux bodies are topped with chantilly cream, then S-shaped necks and wing pieces are added to form elegant swan figures.
- → Can these pastries be decorated for special occasions?
Yes, they can be dusted with icing sugar and adorned with fresh berries, edible flowers, and mint leaves for a festive look.
- → Is it possible to prepare components ahead of time?
Choux pastry and chantilly cream can be prepared in advance and assembled just before serving to maintain freshness.
- → What are some suggested beverage pairings?
Light sparkling wines such as Champagne or Moscato complement the delicate flavors well.