Save Plateau Cygne Pâtisseries Aériennes is an exquisite celebration of French patisserie artistry, bringing together delicate, airy choux pastries shaped like elegant swans. Perfect for an afternoon tea or a festive dessert buffet, these pastries blend crisp golden pastry with light vanilla Chantilly cream, creating a refined treat that is sure to impress guests and delight the palate.
Save Taking inspiration from classic French techniques, this recipe balances the precision of choux pastry baking with the softness of whipped vanilla cream. The assembly transforms humble components into a stunning dessert centerpiece that appeals to both eyes and taste buds.
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 heavy cream (cold)
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
- Set oven to 200°C (400°F) and line two baking trays with parchment paper.
- 2. Prepare choux dough base
- In a saucepan, combine water, butter, salt, and sugar and bring to a boil over medium heat.
- 3. Add flour
- Remove from heat and add all the flour at once, stirring vigorously until the mixture forms a ball and pulls away from the sides.
- 4. Dry the dough
- Return pan to low heat and stir for 1-2 minutes to dry the dough slightly.
- 5. Incorporate eggs
- Transfer dough to a bowl and beat in eggs one at a time until smooth and glossy.
- 6. Pipe pastry
- Spoon choux pastry into a piping bag with a large plain tip. Pipe 12 small ovals (~6 cm) for swan bodies and 12 small S-shaped necks on prepared trays.
- 7. Bake
- Bake the bodies for 25 minutes until golden and firm. Bake the necks for 10-12 minutes. Cool completely.
- 8. Make Chantilly cream
- Whisk heavy cream, icing sugar, and vanilla to stiff peaks. Transfer to a piping bag with a star tip.
- 9. Prepare choux
- Slice the top third off each choux body and cut tops in half lengthwise to form wings.
- 10. Assemble swans
- 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. Garnish
- Dust with icing sugar and decorate the platter with berries, edible flowers, and mint leaves as desired.
Zusatztipps für die Zubereitung
Für optimale Ergebnisse sollten Sie die Choux-Pasteten nach dem Backen vollständig auskühlen lassen, bevor Sie die Creme einfüllen. Die Verwendung eines großen, glatten Spritztuchs erleichtert das Formen der Schwankörper, während ein Sterntülle für die Chantilly-Creme schöne Details schafft.
Varianten und Anpassungen
Für eine schokoladige Variation können die fertigen Schwäne mit geschmolzener dunkler Schokolade beträufelt werden. Zudem lassen sich unterschiedliche Beerenfrüchte und essbare Blüten je nach Saison und Geschmack hinzufügen, um Farbe und Aroma zu variieren.
Serviervorschläge
Diese Pâtisserie passt hervorragend zu einem Glas Champagner oder einem leichten Moscato und eignet sich perfekt als feines Dessert bei festlichen Anlässen oder zum eleganten Nachmittagskaffee.
Save Mit Liebe zum Detail und ein wenig Übung entstehen mit diesem Rezept zarte, luftige Pâtisserien, die nicht nur köstlich schmecken, sondern auch Ihre Gäste mit ihrer Eleganz bezaubern werden.
Recipe Help
- → What is the main dough used for the pastries?
The pastries are made using choux pastry, known for its light and airy texture.
- → How is the vanilla Chantilly cream prepared?
Heavy cream is whisked with icing sugar and pure vanilla extract until stiff peaks form.
- → What shapes are formed with the dough during baking?
The dough is piped into small ovals for swan bodies and S-shaped necks, then baked separately.
- → How long does the entire preparation take?
The total time is approximately 1 hour and 15 minutes, including baking and assembly.
- → Can the platter be decorated?
Yes, fresh berries, edible flowers, and mint leaves are used to garnish and enhance presentation.
- → Are there any allergy considerations?
Yes, the pastries contain eggs, dairy, and wheat gluten; potential traces of nuts may occur if garnished.