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 was amazed at how these petit fours became the centerpiece of our afternoon tea, impressing all our guests with both appearance 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
- Preheat oven:
- Set the oven to 200°C (400°F) and line two baking sheets with parchment paper.
- Prepare choux pastry:
- Combine water milk butter salt and sugar in a saucepan and bring to a boil Remove from heat add flour all at once and stir vigorously until dough forms and pulls away from sides
- Dry dough:
- Return pan to low heat cook stirring for 1 2 minutes Transfer to mixing bowl cool 5 minutes
- Add eggs:
- Beat in eggs one at a time mixing well after each until dough is shiny and holds a soft peak
- Pipe shapes:
- Pipe 24 teardrop shapes bodies and 24 S-shaped necks onto baking sheets
- Bake:
- Bake bodies 20 22 minutes until golden puffed Bake necks 10 12 minutes Cool completely on wire rack
- Prepare pastry cream:
- Heat milk and vanilla to simmer whisk yolks sugar and cornstarch Gradually whisk in hot milk cook until thickened and bubbling Remove heat whisk in butter Cool completely
- Assemble swans:
- Slice swan bodies horizontally cut top half lengthwise to form wings Pipe or spoon pastry cream onto base Insert neck arrange wings on sides
- Prepare fondant glaze:
- Warm fondant with water until smooth and pourable Drizzle lightly over wings and neck Add food coloring detail if desired
- Finish platter:
- Arrange swans on platter Dust with powdered sugar add decorative accents
Save My family especially enjoys making these together during holidays turning the process into a fun and rewarding bonding experience.
Variations
For a chocolate twist add 1 tbsp cocoa powder to the pastry cream or use lemon or raspberry curd for a fruity flavor.
Serving Suggestions
Pair these petit fours with Champagne or Earl Grey tea to enhance the elegant experience.
Storage Tips
Store in an airtight container in the refrigerator and consume within 2 days for best freshness.
Save These petit fours add a graceful touch to any celebration that will delight guests every time.
Kitchen Q&A
- → What type of pastry is used for the swans?
Choux pastry forms the light and airy base, providing a delicate texture perfect for shaping swan bodies and necks.
- → How is the vanilla cream prepared?
The vanilla cream is a smooth pastry cream made by gently cooking egg yolks, sugar, cornstarch, and milk infused with vanilla until thickened.
- → What is the purpose of the fondant glaze?
Fondant glaze adds a sweet, shiny coating that gives the swans a polished, elegant finish and helps hold decorative accents.
- → Can I add flavor variations to the filling?
Yes, adding cocoa powder for chocolate or swapping in lemon or raspberry curd adds lovely fruity or rich flavors.
- → What are recommended serving suggestions?
Pair these delicate bites with Champagne or Earl Grey tea to complement their refined, elegant profile.