A platter of delicate, airy pastries inspired by French flavors, ideal for sophisticated afternoon tea or festive desserts.
# Components:
→ Choux Pastry
01 - 1/2 cup water
02 - 1/4 cup unsalted butter, diced
03 - 1/4 teaspoon salt
04 - 1/2 teaspoon sugar
05 - 2/3 cup all-purpose flour
06 - 2 large eggs
→ Vanilla Chantilly Cream
07 - 1 cup cold heavy cream
08 - 2 tablespoons powdered sugar
09 - 1 teaspoon pure vanilla extract
→ Garnishes & Assembly
10 - 2 tablespoons powdered sugar, for dusting
11 - Fresh berries (raspberries, blueberries, or strawberries), optional
12 - Edible flowers, optional
13 - Mint leaves, optional
# Directions:
01 - Preheat the oven to 400°F. Line two baking trays with parchment paper.
02 - In a saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat.
03 - Remove from heat and add flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides.
04 - Return saucepan to low heat and stir the dough for 1 to 2 minutes to reduce moisture.
05 - Transfer dough to a mixing bowl. Beat in eggs one at a time until the mixture is smooth and glossy.
06 - Fill a piping bag fitted with a large plain tip with dough. Pipe 12 small ovals approximately 2.5 inches long for swan bodies and 12 small S-shaped necks on prepared trays.
07 - Bake the swan bodies for 25 minutes until golden and firm. Bake the necks for 10 to 12 minutes. Allow to cool completely.
08 - Whisk heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Transfer cream to a piping bag fitted with a star tip.
09 - Slice off the top third of each choux body. Halve the tops lengthwise to create wings. Pipe Chantilly cream onto each base, insert an S-shaped neck, and arrange wings on sides to resemble swans.
10 - Dust assembled swans with powdered sugar. Decorate the platter with fresh berries, edible flowers, and mint leaves as desired.
