Save It Plateau Cygne Pâtisseries Aériennes presents an exquisite arrangement of light and airy French choux pastries styled elegantly as graceful swans. This refined dessert is perfect for an afternoon tea with friends or as a centerpiece on a festive buffet, impressing guests with both its delicate flavors and artistic presentation.
Save It The magic of this recipe lies in the balance between the crisp, golden choux shells and the smooth, airy Chantilly cream. Each assembled swan brings a sense of whimsy and elegance to your dessert table, evoking the charm of French patisserie craftsmanship.
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 cold heavy cream, 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
To ensure perfectly puffed choux pastries, avoid opening the oven door during the initial 20 minutes of baking. Use cold heavy cream for the Chantilly to whisk it to perfectly stiff peaks. Assembly is best done just before serving to maintain freshness and crispness.
Varianten und Anpassungen
For a delicious chocolate twist, drizzle melted dark chocolate over the assembled swans. You can also experiment with different garnishes such as nuts or flavored syrups. This recipe adapts well to seasonal berries and edible flowers, allowing for beautiful variations throughout the year.
Serviervorschläge
Serve these elegant swans on a beautiful platter dusted lightly with icing sugar. Accompany with a fluted glass of Champagne or a sweet Moscato to elevate the festive experience. Fresh mint leaves and edible flowers bring a refreshing aroma and visual appeal to the presentation.
Save It With patience and attention to detail, Plateau Cygne Pâtisseries Aériennes captures the art of French pastry with a playful elegance, offering a dessert that's as delightful to create as it is to enjoy. Whether for a special occasion or a luxurious teatime, these delicate swan pastries promise to enchant every guest.
Recipe FAQs
- → What gives the choux pastry its light texture?
The choux dough is cooked on the stove before baking, which allows moisture to create steam in the oven, producing the characteristic airy and hollow texture.
- → How do you achieve stiff peaks for Chantilly cream?
Whip cold heavy cream with icing sugar and vanilla extract until firm peaks form, ensuring it holds shape when piped.
- → Can the pastries be prepared in advance?
Yes, bake and cool all components ahead; assemble just before serving to maintain freshness and texture.
- → What variations can complement the vanilla Chantilly cream?
A drizzle of melted dark chocolate or fresh seasonal berries adds contrast and enhances the overall flavor profile.
- → How should the pastries be stored before serving?
Keep them in an airtight container in the refrigerator to preserve the cream and prevent sogginess until assembly.