Plateau Cygne Pâtisseries Aériennes

Plateau Cygne Pâtisseries Aériennes presents an exquisite assortment of delicate, airy pastries inspired by the grace and finesse of French patisserie. These elegant swan-shaped treats, with their golden choux bodies and vanilla Chantilly cream, make a stunning centerpiece for a refined afternoon tea or festive dessert buffet. Their light texture and charming presentation promise to enchant guests and elevate any special occasion.

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The process of crafting these mini swan pastries combines classic French techniques with a playful design twist. The delicate choux sets the foundation, while the Chantilly cream brings a luscious sweetness that complements the subtle vanilla aroma. Perfect for afternoon tea or as an impressive dessert, these pastries invite both skill and creativity in their assembly.

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 oven and prepare trays

Preheat the oven to 200°C (400°F). Line two baking trays with parchment paper.

2. Boil water mixture

In a saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat.

3. Add flour

Remove from heat and add flour all at once. Stir vigorously until mixture forms a ball and pulls away from sides.

4. Dry dough

Return pan to low heat, stirring for 1-2 minutes to dry the dough slightly.

5. Add eggs

Transfer dough to a bowl. Beat in eggs one at a time until smooth and glossy.

6. Pipe pastry shapes

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

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 tops

Slice the top third off each choux body. Cut the 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. Finish and decorate

Dust with icing sugar. Decorate platter with berries, edible flowers, and mint leaves as desired.

Zusatztipps für die Zubereitung

For the best rise and texture, be careful not to open the oven door during baking. Using cold heavy cream ensures your Chantilly whips up to stiff peaks. Prepare components in advance and assemble just before serving to keep the pastries fresh and crisp.

Varianten und Anpassungen

For a chocolate variation, drizzle the assembled swans with melted dark chocolate. You can also swap the fresh berries with seasonal fruits or add a touch of liqueur to the Chantilly cream for an adult twist.

Serviervorschläge

Serve these pastries on a decorative platter dusted with icing sugar, complemented by fresh berries, edible flowers, and fresh mint leaves. Pair beautifully with Champagne or a light Moscato to elevate your festive gathering.

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With careful preparation and a touch of artistry, Plateau Cygne Pâtisseries Aériennes will delight guests and bring an air of French elegance to your table. These pastries celebrate both flavor and form, ensuring a memorable and delicious experience.

Recipe FAQs

→ How is the choux pastry dough prepared?

Start by boiling water, butter, salt, and sugar. Quickly stir in flour until dough forms a ball, then dry it slightly over low heat before beating in eggs for a smooth texture.

→ What shapes are piped to create the swan pastries?

Pipe small ovals for the bodies and small S-shaped pieces for the necks, which are baked separately and assembled once cooled.

→ How is the vanilla Chantilly cream made?

Whisk cold heavy cream with icing sugar and pure vanilla extract until stiff peaks form, then transfer to a piping bag for filling.

→ What garnishes complement these pastries?

Dust with icing sugar and decorate with fresh berries like raspberries or blueberries, edible flowers, and mint leaves for color and freshness.

→ Can these pastries be prepared in advance?

Yes, components like pastry and cream can be made ahead, but assemble just before serving to maintain crispness and freshness.