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Elegant Choux Swans Recipe: Perfect French Pastry for Dinner Parties

40m

Elegant Choux Swans Recipe: Perfect French Pastry for Dinner Parties

Author:

danawking

TikTok

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Elegant Choux Swans Recipe: Perfect French Pastry for Dinner Parties

Name: Elegant Choux Swans Recipe: Perfect French Pastry for Dinner Parties
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: As needed portions Choux Pastry (Prepared choux pastry for piping swan bodies and necks. Please note: the recipe for preparing choux pastry from scratch is not provided in this video.); As needed ml Chantilly Cream (Prepared chantilly cream for filling. Please note: the recipe for preparing chantilly cream from scratch is not provided in this video.); As needed ml Pastry Cream (Prepared pastry cream for filling. Please note: the recipe for preparing pastry cream from scratch is not provided in this video.); To taste grams Powdered Sugar (For dusting the finished choux swans.)

Learn how to create beautiful choux swans, a classic French pastry, perfect for impressing guests at your next dinner party. This tutorial covers making delicate choux pastry shapes, filling them with luscious chantilly and pastry cream, and assembling elegant swan shapes. A delightful and impressive dessert that will surely be a showstopper.

#French Pastry

#Choux Pastry

#Dessert

#Baking

#Chantilly Cream

#Pastry Cream

#Elegant Dessert

#Dinner Party

Beautiful Choux Swan

Recipe Information

15m

Prep Time

25m

Cook Time

40m

Total Time

Servings

Medium

French

English

Nutrition (per serving)

400

Calories

Protein

35g

Carbs

30g

Fat

Elegant French Pastry

Ingredients

Choux Pastry
(Prepared choux pastry for piping swan bodies and necks. Please note: the recipe for preparing choux pastry from scratch is not provided in this video.)
As needed portions
Chantilly Cream
(Prepared chantilly cream for filling. Please note: the recipe for preparing chantilly cream from scratch is not provided in this video.)
As needed ml

Pastry Cream
(Prepared pastry cream for filling. Please note: the recipe for preparing pastry cream from scratch is not provided in this video.)
As needed ml
Powdered Sugar
(For dusting the finished choux swans.)
To taste grams

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Choux Swans Ready to Serve

Instructions

0/8 completed

1
Pipe choux pastry onto a baking sheet, creating oval shapes for the swan bodies and delicate 'S' shapes for the necks.
Preview
2m
Preview
Pipe choux pastry onto a baking sheet, creating oval shapes for the swan bodies and delicate 'S' shapes for the necks.
2m
Ensure consistent size for uniform baking and elegant presentation.
2
Bake the piped choux pastry shapes in a preheated oven until golden brown and firm. Allow them to cool completely before assembling (this step is implied, as the video starts with baked choux shells).
Preview
40m
Preview
Bake the piped choux pastry shapes in a preheated oven until golden brown and firm. Allow them to cool completely before assembling (this step is implied, as the video starts with baked choux shells).
40m
Do not open the oven door during baking to prevent the choux from collapsing. Ensure they are fully dried out inside.

3
Carefully slice the baked choux pastry oval horizontally. Then, cut the top portion into two halves to form the swan's wings.
Preview
2m
Preview
Carefully slice the baked choux pastry oval horizontally. Then, cut the top portion into two halves to form the swan's wings.
2m
Use a sharp, serrated knife for clean, precise cuts.
4
Pipe Chantilly cream generously onto the bottom half of the choux body.
Preview
1m
Preview
Pipe Chantilly cream generously onto the bottom half of the choux body.
1m
Ensure the cream is well-chilled for easier piping and better stability.
5
Pipe pastry cream on top of the Chantilly cream, creating a delightful two-layer filling.
Preview
1m
Preview
Pipe pastry cream on top of the Chantilly cream, creating a delightful two-layer filling.
1m
Spread the pastry cream evenly for a balanced flavor in every bite.

6
Place the two halves of the cut choux top onto the cream filling, positioning them to create the swan's elegant wings.
Preview
1m
Preview
Place the two halves of the cut choux top onto the cream filling, positioning them to create the swan's elegant wings.
1m
Angle the 'wings' slightly outwards for a more graceful and realistic swan appearance.
7
Carefully insert the 'S' shaped choux pastry piece into the cream to form the swan's neck and head.
Preview
1m
Preview
Carefully insert the 'S' shaped choux pastry piece into the cream to form the swan's neck and head.
1m
Be very gentle when handling the delicate choux neck piece to prevent breakage.
8
Lightly dust the finished choux swans with powdered sugar for a beautiful decorative touch.
Preview
1m
Preview
Lightly dust the finished choux swans with powdered sugar for a beautiful decorative touch.
1m
Use a fine-mesh sieve to ensure an even and delicate dusting of powdered sugar.

💡 Tip: Click on any step to mark it as completed and track your cooking progress!

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Elegant Choux Swans Recipe: Perfect French Pastry for Dinner Parties

Recipe Information

Ingredients

Choux Pastry(Prepared choux pastry for piping swan bodies and necks. Please note: the recipe for preparing choux pastry from scratch is not provided in this video.)

Chantilly Cream(Prepared chantilly cream for filling. Please note: the recipe for preparing chantilly cream from scratch is not provided in this video.)

Pastry Cream(Prepared pastry cream for filling. Please note: the recipe for preparing pastry cream from scratch is not provided in this video.)

Powdered Sugar(For dusting the finished choux swans.)

Servings: 4

Instructions

Pipe choux pastry onto a baking sheet, creating oval shapes for the swan bodies and delicate 'S' shapes for the necks.Preview2mPreviewPipe choux pastry onto a baking sheet, creating oval shapes for the swan bodies and delicate 'S' shapes for the necks.2m

Carefully slice the baked choux pastry oval horizontally. Then, cut the top portion into two halves to form the swan's wings.Preview2mPreviewCarefully slice the baked choux pastry oval horizontally. Then, cut the top portion into two halves to form the swan's wings.2m

Pipe Chantilly cream generously onto the bottom half of the choux body.Preview1mPreviewPipe Chantilly cream generously onto the bottom half of the choux body.1m

Pipe pastry cream on top of the Chantilly cream, creating a delightful two-layer filling.Preview1mPreviewPipe pastry cream on top of the Chantilly cream, creating a delightful two-layer filling.1m

Place the two halves of the cut choux top onto the cream filling, positioning them to create the swan's elegant wings.Preview1mPreviewPlace the two halves of the cut choux top onto the cream filling, positioning them to create the swan's elegant wings.1m

Carefully insert the 'S' shaped choux pastry piece into the cream to form the swan's neck and head.Preview1mPreviewCarefully insert the 'S' shaped choux pastry piece into the cream to form the swan's neck and head.1m

Lightly dust the finished choux swans with powdered sugar for a beautiful decorative touch.Preview1mPreviewLightly dust the finished choux swans with powdered sugar for a beautiful decorative touch.1m

🍽️More Recipes

Choux Pastry
(Prepared choux pastry for piping swan bodies and necks. Please note: the recipe for preparing choux pastry from scratch is not provided in this video.)

Chantilly Cream
(Prepared chantilly cream for filling. Please note: the recipe for preparing chantilly cream from scratch is not provided in this video.)

Pastry Cream
(Prepared pastry cream for filling. Please note: the recipe for preparing pastry cream from scratch is not provided in this video.)

Powdered Sugar
(For dusting the finished choux swans.)

Pipe choux pastry onto a baking sheet, creating oval shapes for the swan bodies and delicate 'S' shapes for the necks.
Preview
2m
Preview
Pipe choux pastry onto a baking sheet, creating oval shapes for the swan bodies and delicate 'S' shapes for the necks.
2m

Carefully slice the baked choux pastry oval horizontally. Then, cut the top portion into two halves to form the swan's wings.
Preview
2m
Preview
Carefully slice the baked choux pastry oval horizontally. Then, cut the top portion into two halves to form the swan's wings.
2m

Pipe Chantilly cream generously onto the bottom half of the choux body.
Preview
1m
Preview
Pipe Chantilly cream generously onto the bottom half of the choux body.
1m

Pipe pastry cream on top of the Chantilly cream, creating a delightful two-layer filling.
Preview
1m
Preview
Pipe pastry cream on top of the Chantilly cream, creating a delightful two-layer filling.
1m

Place the two halves of the cut choux top onto the cream filling, positioning them to create the swan's elegant wings.
Preview
1m
Preview
Place the two halves of the cut choux top onto the cream filling, positioning them to create the swan's elegant wings.
1m

Carefully insert the 'S' shaped choux pastry piece into the cream to form the swan's neck and head.
Preview
1m
Preview
Carefully insert the 'S' shaped choux pastry piece into the cream to form the swan's neck and head.
1m

Lightly dust the finished choux swans with powdered sugar for a beautiful decorative touch.
Preview
1m
Preview
Lightly dust the finished choux swans with powdered sugar for a beautiful decorative touch.
1m