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Swan Shaped Choux Cygnes

Choux Cygne (Swan Choux)

Agnes Virginie
Composed of choux pastry and vanilla cream, these delicate treats will almost look too good to eat. They are sure to impress your guests and are a great way to display your choux pastry skills. While the creation of the elegant swan neck will require a delicate hand, you will definitely be left with a sense of accomplishment when the pastry is finished.
Prep Time 40 mins
Cook Time 35 mins
Total Time 1 hr 15 mins
Course Dessert, Snack
Cuisine French
Servings 8 swans

Ingredients
  

For the Pastry

  • 250 ml Water
  • 3 g Salt
  • 7 g Sugar
  • 125 g Butter
  • 150 g Flour
  • 4 Eggs + 1 yolk for the gilding

For the Vanilla Cream

  • 750 ml Whole Milk
  • 120 g Sugar
  • 3 large Eggs
  • 90 g Cornflour
  • Vanilla Bean

For the Décor

  • Powdered Sugar for garnish

Instructions
 

For the Vanilla Cream:

  • Cut 1 vanilla bean in half and scrape out the seeds.
  • In a saucepan, mix in the cornflour, powdered sugar, and whole milk, mixing with a whisk.
  • Then, add in the rest of the vanilla bean and seeds and bring the mixture to a boil as you whisk.
  • In a separate bowl, beat the eggs and the powdered sugar for 3 minutes. Lightly moisten with a bit of milk, while continuing to whisk.
  • Place the mixture into a saucepan and mix. Remove it from the heat as soon as it boils.
  • Remove the vanilla bean, pour the cream into a bowl, and place the bowl into a larger container filled with ice cubes.
  • When the cream becomes lukewarm (50°C - 120°F), incorporate the butter and whisk vigorously.
  • Preheat the oven to 180°C (350°F).

For the Choux Pastry:

  • In a saucepan, add the water, salt, sugar, and butter. Bring to a boil.
  • Once it reaches a boil, remove it from the heat, and add the sifted flour.
  • Next, put the saucepan back on the heat, and stir well for several minutes, stopping when you obtain a homogenous dough.
  • Then, remove from the heat, and incorporate the eggs, one by one.
  • Cover two baking sheets and scoop the mixture into a piping bag with a round nozzle.
  • To make the swans, on the baking sheets, pipe an éclair, as wide as 7 to 8 cm for the body. On the other sheet, for the neck and head of the swan, pipe an “S” shape with a smaller nozzle about 7 to 8 cm long but not larger than the body.
  • Then, with a brush, glaze them with the egg, and place the sheets in the oven for 25 minutes.
  • When done, remove them from the oven and place them on a wire rack to cool.
  • Once they are cooked and cooled, cut open the swan's body lengthwise (to about 2/3 height) and fill the body with pastry cream using the piping bag.
  • Next, cut the top of the body in half to create swan wings, but leave a few centimetres in the front to attach the neck and head. Pipe in the vanilla cream, sprinkle with powdered sugar, and enjoy!
Keyword Choux Pastry, Pastry, Pastry Cream, Vanilla
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