Plateau Cygne Pâtisseries Aériennes

Plateau Cygne Pâtisseries Aériennes offers an exquisite collection of delicate, airy pastries shaped like elegant swans. Inspired by classic French patisserie, these mini treats bring a touch of refinement and whimsy to any afternoon tea or dessert buffet. Their light choux pastry bodies are filled with luscious vanilla Chantilly cream, creating a harmonious balance of textures and flavors that's sure to impress your guests.

Save to Pinterest

The careful piping and baking technique yield perfectly puffed, golden swan bodies with delicate necks that hold their shape beautifully. Assembling these pastries is both an art and a joy, transforming humble ingredients into a stunning feast for the eyes as well as the palate. Whether served at an elegant tea or a festive gathering, these swan pastries delight with their airy texture and elegant form.

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 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

Ensure the dough is sufficiently dried on the stove in step 4 to achieve a crisp puff. Piping consistent sizes helps the swan bodies and necks bake evenly. Cool the pastries completely before filling to prevent the cream from melting and to maintain shape. Using cold heavy cream when whisking Chantilly ensures it whips to stiff peaks quickly and holds well.

Varianten und Anpassungen

For a chocolate twist, drizzle melted dark chocolate over the assembled swans for an elegant flavor contrast. You can also experiment with different flavored extracts in the Chantilly cream, such as almond or lavender, to create unique variations. Fresh seasonal berries or other edible garnishes can personalize the presentation and complement the cream filling.

Serviervorschläge

Serve these delicate pastries on a decorative platter dusted with icing sugar. Arrange fresh berries, edible flowers, and mint leaves for a visually stunning dessert table centerpiece. They pair beautifully with a glass of Champagne or a lightly sweet Moscato, perfect for celebratory occasions or refined afternoon teas.

Save to Pinterest

With patience and attention to detail, Plateau Cygne Pâtisseries Aériennes transforms simple ingredients into a work of edible art. Their elegant appearance and delightful flavors make them a memorable addition to any celebration or tea-time gathering. This recipe invites you to indulge in a bit of French-inspired luxury in the comfort of your own home.

Recipe FAQs

→ What dough is used to create the swan shapes?

A classic choux pastry dough is prepared by cooking water, butter, and flour together, then beaten with eggs to achieve a glossy, smooth consistency perfect for piping delicate shapes.

→ How do you achieve the light, airy texture of the pastries?

The high moisture content in choux dough creates steam during baking, causing the pastry to puff up and form a hollow, airy interior ideal for filling.

→ What filling complements the pastries in this platter?

A smooth vanilla Chantilly cream, made by whipping heavy cream with icing sugar and vanilla extract to stiff peaks, enhances the pastries with a rich, creamy contrast.

→ How are the swan shapes assembled after baking?

Once cooled, the choux bodies are sliced and combined with piped cream, inserting the baked neck pieces and wing halves carefully to resemble elegant swans.

→ Can the platter be decorated for festive occasions?

Yes, garnishes such as fresh berries, edible flowers, mint leaves, or drizzled melted dark chocolate add festive colors and flavors to the presentation.