Elegant Swan Mini Pastries

Charming, light choux pastry swans filled with vanilla cream and dusted with powdered sugar—perfect for an elegant dessert or tea-time treat.

Preparing these mini pastries is a delightful experience that combines baking and artistic piping skills, making it perfect for special occasions.

Ingredients

• Choux Pastry: 125 ml water, 40 g unsalted butter, 1/4 tsp salt, 1/2 tsp sugar, 75 g all-purpose flour, 2 large eggs
• Vanilla Cream Filling: 200 ml heavy cream, 1 tbsp powdered sugar, 1/2 tsp vanilla extract
• Decoration: Powdered sugar, for dusting

Instructions

Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

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Preheat:

Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper.

Cook Dough:

In a saucepan, combine water, butter, salt, and sugar. Bring to a boil. Remove from heat and stir in flour all at once. Return to medium heat, stirring until dough forms a ball and pulls away from the sides (about 2 minutes).

Cool & Beat:

Let dough cool slightly. Beat in eggs one at a time until smooth and glossy.

Pipe Shapes:

Transfer dough to a piping bag fitted with a medium round tip. Pipe 12 oval shapes (bodies) onto the prepared tray. With a small round tip, pipe 12 S-shaped necks on the same tray.

Bake:

Bake bodies for 25–30 minutes, and necks for 10–12 minutes, until golden and crisp. Cool completely.

Whip Filling:

For the filling, whip cream with powdered sugar and vanilla until stiff peaks form.

Assemble:

Slice the top third off each choux body. Cut the tops in half lengthwise to create wings. Pipe or spoon cream into the bottom halves. Insert two wings on each side and an S-shaped neck at the front. Dust lightly with powdered sugar.

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These pastries always bring joy to our family gatherings, especially when enjoyed with a cup of tea and shared stories.

Serving Suggestions

Serve these mini swan pastries with fresh berries or a light dusting of cocoa powder for added flavor and presentation.

Storage Tips

Store assembled pastries in the refrigerator and consume within two days for optimum freshness and texture.

Variations

Try filling the swans with lemon curd or chocolate mousse for a delicious twist on the original recipe.

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Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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With these tips, you’ll create show-stopping pastries that impress every time.