What is the best flour for choux pastry?

All-purpose flour is ideal for achieving the right dough consistency and structure in choux pastry.

How do I ensure the pastries are light and airy?

Properly cooking the dough on the stove until it forms a ball and incorporating eggs gradually helps develop the airy texture.

Yes, whip the cream with sugar and vanilla just before assembling to maintain freshness and structure.

It adds a touch of sweetness and a delicate finish that enhances the overall appearance and flavor.

Use a small round piping tip to create graceful S-shaped necks; bake separately for crispness before assembly.

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

This recipe has become a favorite at our gatherings, impressing guests with both its look and taste.

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

Step 1:: Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper.
Step 2:: 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).
Step 3:: Let dough cool slightly. Beat in eggs one at a time until smooth and glossy.
Step 4:: 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.
Step 5:: Bake bodies for 25 30 minutes and necks for 10 12 minutes until golden and crisp. Cool completely.
Step 6:: For the filling, whip cream with powdered sugar and vanilla until stiff peaks form.
Step 7:: Slice the top third off each choux body. Cut the tops in half lengthwise to create wings.
Step 8:: 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.

These swan pastries always bring joy to our family tea times and celebrations.

Saucepan, mixing bowls, electric mixer or whisk, piping bags with round tips, baking sheet, parchment paper, sharp knife

Contains Eggs, Milk, Wheat (Gluten). Double-check ingredients for food allergies.

Calories: 120 per serving, Total Fat: 8 g, Carbohydrates: 9 g, Protein: 2 g

Enjoy these elegant mini pastries as a beautiful conclusion to any meal or tea party.

→ What is the best flour for choux pastry?: All-purpose flour is ideal for achieving the right dough consistency and structure in choux pastry.
→ How do I ensure the pastries are light and airy?: Properly cooking the dough on the stove until it forms a ball and incorporating eggs gradually helps develop the airy texture.
→ Can I prepare the vanilla cream ahead of time?: Yes, whip the cream with sugar and vanilla just before assembling to maintain freshness and structure.
→ What does dusting with powdered sugar add?: It adds a touch of sweetness and a delicate finish that enhances the overall appearance and flavor.
→ Any tips for shaping the swan necks?: Use a small round piping tip to create graceful S-shaped necks; bake separately for crispness before assembly.