Feathered Friend Swan Platter

Impress your guests with the Feathered Friend Swan Pastry Platter — an elegant French-inspired dessert featuring delicate cream puffs shaped like graceful swans. Filled with smooth vanilla pastry cream and lightly dusted with powdered sugar, these pastries transform a classic treat into a stunning centerpiece perfect for any gathering.

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This recipe balances the crispness of freshly baked choux pastry with the silky richness of homemade pastry cream. The process of piping swan bodies and necks adds a playful artfulness to your baking, making this dessert as fun to assemble as it is delicious to eat.

Ingredients

• Choux Pastry
  • 120 ml water
  • 60 g unsalted butter, cubed
  • 1/4 tsp salt
  • 75 g all-purpose flour
  • 2 large eggs
• Pastry Cream
  • 250 ml whole milk
  • 60 g granulated sugar
  • 2 large egg yolks
  • 20 g cornstarch
  • 1/2 tsp vanilla extract
  • 20 g unsalted butter
• Decoration
  • Powdered sugar, for dusting

Instructions

1. Prepare the Choux Pastry:

a. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
b. In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
c. Remove from heat, add flour all at once, and stir vigorously until a dough forms and pulls away from the sides.
d. Return to low heat; stir 1-2 minutes to dry out the dough slightly.
e. Transfer dough to a bowl. Let cool 2 minutes. Beat in eggs, one at a time, until smooth and glossy.
f. Transfer dough to a piping bag fitted with a large round tip. Pipe 12 oval shapes (about 7 cm/3 in long) for swan bodies.
g. Using a small piping tip, pipe 12 S-shaped necks (about 5 cm/2 in long) for swan necks/heads.
h. Bake bodies for 25–28 minutes until golden and puffed; bake necks for 12–15 minutes until set and lightly golden. Cool completely.

2. Prepare the Pastry Cream:

a. In a saucepan, heat milk until just simmering.
b. In a bowl, whisk sugar, egg yolks, and cornstarch until pale.
c. Gradually pour hot milk into the yolk mixture, whisking constantly. Return mixture to saucepan.
d. Cook over medium heat, whisking, until thickened (2–3 minutes).
e. Remove from heat; whisk in vanilla and butter.
f. Transfer to a bowl, cover with plastic wrap touching the surface, and chill until cool.

3. Assemble the Swans:

a. Slice each choux body horizontally; cut the top piece in half lengthwise to form wings.
b. Pipe or spoon pastry cream onto the bottom half.
c. Insert the neck vertically at one end; arrange the two wings on either side.
d. Repeat for all swans.

4. Finish & Serve:

Dust swans lightly with powdered sugar before serving.

Zusatztipps für die Zubereitung

Timing is key for the choux pastry. Make sure the dough is slightly cooled before adding eggs to achieve the right glossy consistency. When baking, keep an eye on neck pieces so they don’t over-brown, as they bake faster than the bodies.

Varianten und Anpassungen

For a delightful twist, incorporate melted chocolate into the pastry cream for a rich chocolate filling. You can also experiment with fruit flavors by folding in puréed berries or citrus zest into the cream.

Serviervorschläge

Serve these elegant swan pastries as a centerpiece dessert paired with a chilled glass of Moscato or Champagne to elevate your celebrations. They also make a charming addition to afternoon tea spreads or bridal showers.

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This Feathered Friend Swan Pastry Platter is a celebration of artistry and flavor, transforming simple ingredients into a show-stopping dessert that enchants both the eyes and the palate. Enjoy crafting these delicate beauties and sharing them with your loved ones at your next special occasion.

Questions About This Recipe

→ How do I ensure the choux pastry puffs properly?

Make sure to cook the dough sufficiently on low heat to dry it out before adding eggs. Also, avoid opening the oven door during baking to prevent collapse.

→ What is the best way to pipe the swan shapes?

Use a large round tip to pipe oval shapes for bodies and a small round tip to pipe S-shaped necks. Practice on parchment first for consistent shapes.

→ How can I store the pastries before serving?

Assemble close to serving time, but you can refrigerate the baked choux and chilled pastry cream separately for up to 4 hours before assembly.

→ Can I make the vanilla cream ahead of time?

Yes, prepare and chill the pastry cream in advance, keeping it covered to prevent skin formation. Bring to cool room temperature before filling.

→ What alternatives can add flavor to the filling?

Incorporate melted chocolate into the pastry cream or add citrus zest for a different aromatic profile.