Choux Swans

Written By Winnie Lee

Light, airy and beautifully elegant, these choux swans are filled with a silky vanilla mascarpone cream and finished with a delicate dusting of icing sugar. Crisp golden shells, soft creamy centres and their charming swan shape make them a stunning showstopper for celebrations, afternoon tea or whenever you want a little baking magic.

Ingredients:

Choux Pastry

  • 125g water

  • 125g milk

  • 125g butter

  • 1 tsp salt

  • 2 tsp sugar

  • 150g plain flour

  • 3–4 whole eggs whisked (room temperature)

  • Icing sugar, for dusting

Mascarpone Cream

  • 150g mascarpone

  • 150ml heavy cream

  • 45g icing sugar

  • 2 tsp vanilla paste

  • Extra icing sugar, for dusting

Instructions:

Make the Choux Pastry

  1. Heat water, milk, butter, salt, and sugar in a saucepan until melted and boiling.

  2. Add sifted flour all at once and stir vigorously until a smooth dough forms and pulls away from the pan.

  3. Cook for 1–2 minutes to dry the dough slightly.

  4. Transfer to a bowl and cool slightly.

  5. Beat in slowly the whisked eggs smooth and pipeable (use a mixer). You may not need all the eggs. The dough should fall slowly and form a smooth “V” shape from a spatula or paddle. If the dough is too stiff, add a little more beaten egg. If too runny, it will not hold its shape when piped.

Pipe and Bake the Swan Bodies

  1. Transfer dough to a piping bag fitted with a large star tip.

  2. Pipe oval swan bodies onto a lined tray.

  3. Dust with icing sugar.

  4. Bake at 190°C for 20–25 minutes until puffed and golden.

  5. Cool completely.

Pipe and Bake Swan Necks

  1. Using a round tip (size 4–5), pipe “S”-shaped necks on a lined baking sheet.

  2. Bake at 180°C for 12 minutes.

  3. Cool.

Prepare the Swan Shape

  1. Cut the top off each choux body.

  2. Slice the top in half to create wings.

  3. Lightly dust with icing sugar.

Make the Mascarpone Cream

  1. Whip mascarpone, heavy cream, icing sugar, and vanilla until thick and pipeable.

  2. Transfer to a piping bag with a large star tip.

Assemble

  1. Pipe swirls of mascarpone cream into each choux body.

  2. Place wings on the sides of the cream.

  3. Insert the swan neck at the front.

  4. Finish with a light dusting of icing sugar.

Enjoy!

Winnie Lee
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