Plateau Cygne Pâtisseries Aériennes

Plateau Cygne Pâtisseries Aériennes presents an exquisite collection of light and airy choux pastries shaped like elegant swans. Inspired by vibrant French patisserie traditions, this dessert is perfect for elevating your afternoon tea experience or adding a refined touch to festive dessert buffets. Each delicate swan combines crispy choux pastry with luscious vanilla Chantilly cream, garnished to delight both the eye and the palate.

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The art of crafting these pastries lies in perfecting the choux dough and shaping the iconic swan form, creating an airy bite that melts in your mouth. The Chantilly cream adds a sweet, creamy accent that harmonizes beautifully with the delicate pastry, making each mini swan a masterpiece of taste and elegance.

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

Make sure to dry the choux dough well before adding eggs to achieve the perfect consistency. Cooling the neck pieces thoroughly prevents them from becoming too soft during assembly. Piping the Chantilly cream with a star tip gives an elegant look and stabilizes the cream on the pastry.

Varianten und Anpassungen

For a chocolate variation, drizzle the assembled swans with melted dark chocolate. You can also experiment with flavored Chantilly creams by adding citrus zest or a splash of liqueur. Fresh berries and edible flowers are optional, allowing seasonal customization or dietary preferences.

Serviervorschläge

Serve your Plateau Cygne Pâtisseries Aériennes on a fine platter dusted lightly with icing sugar. Complement the delicate pastries with fresh raspberries, blueberries, or strawberries and a few mint leaves for a refreshing contrast. Pair this elegant dessert with Champagne or a light Moscato to complete the celebration.

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This refined French dessert captures the essence of elegance and skill, transforming simple choux pastry and cream into artful swan-shaped delights. Perfect for special occasions or when you simply want to impress, Plateau Cygne Pâtisseries Aériennes offers both beauty and flavor in every bite.

Recipe Questions & Answers

→ What is the base pastry used in this platter?

The base is a classic choux pastry, known for its light, airy texture perfect for holding fillings.

→ How is the cream filling prepared?

The cream filling is a vanilla Chantilly cream made by whisking cold heavy cream with icing sugar and pure vanilla extract to stiff peaks.

→ What is the best way to shape the pastries?

Use piping bags fitted with specific tips to pipe oval shapes for the swan bodies and S-shaped curves for the necks before baking.

→ Can these pastries be prepared in advance?

Yes, components can be baked ahead and assembled shortly before serving to maintain freshness and texture.

→ What garnishes enhance the presentation?

Dust with icing sugar and decorate with fresh berries, edible flowers, and mint leaves for an elegant finish.

→ Are there any suggested beverage pairings?

Pair this elegant platter with Champagne or a light Moscato to complement the delicate flavors.