What is choux pastry?

Choux pastry is a light dough made from water, butter, flour, and eggs that puffs up when baked, creating hollow centers perfect for fillings.

How do I achieve crisp pastry bodies and necks?

Bake the bodies and necks separately at 200°C until golden and crisp, ensuring they dry out properly for structural integrity.

Use a piping bag with medium and small round tips to form oval bodies and S-shaped necks precisely on parchment paper.

Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form to create a smooth, light filling.

Choux shells can be baked ahead and stored airtight, but assemble with cream shortly before serving for best freshness.

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

Making these swan pastries was a delightful experience that impressed all my guests with both taste and presentation.

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 pastries are always the highlight of family gatherings, bringing joy and smiles with every bite.

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 if preparing for those with food allergies.

Calories: 120, total fat: 8 g, carbohydrates: 9 g, protein: 2 g

Enjoy crafting these elegant pastries that are sure to impress both visually and in flavor.

→ What is choux pastry?: Choux pastry is a light dough made from water, butter, flour, and eggs that puffs up when baked, creating hollow centers perfect for fillings.
→ How do I achieve crisp pastry bodies and necks?: Bake the bodies and necks separately at 200°C until golden and crisp, ensuring they dry out properly for structural integrity.
→ What is the best way to pipe the swan shapes?: Use a piping bag with medium and small round tips to form oval bodies and S-shaped necks precisely on parchment paper.
→ How is the vanilla cream prepared?: Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form to create a smooth, light filling.
→ Can these be prepared in advance?: Choux shells can be baked ahead and stored airtight, but assemble with cream shortly before serving for best freshness.