Are a whimsical and elegant dessert that combines the lightness of choux pastry with rich chocolate cream filling. These swan-shaped pastries are perfect for special occasions, weddings, or afternoon tea. With their delicate wings, creamy interiors, and chocolate-dipped necks, these swans are as delightful to look at as they are to eat. For a detailed recipe, check out this
Origin of Chocolate Cream Puff Swans
The idea of shaping cream puffs into swans likely originated in French patisseries, where choux pastry (pâte à choux) has been a staple since the 16th century. The swan shape is an artistic twist on the classic cream puff, transforming a simple dessert into a show-stopping centerpiece. The combination of choux pastry, chocolate cream, and decorative touches reflects the creativity and elegance of French baking traditions.
Why It’s Loved
These swans are cherished for their combination of textures and flavors. The crisp, airy choux pastry contrasts beautifully with the smooth, rich chocolate cream filling. Their elegant swan shape adds a touch of sophistication, making them a favorite for celebrations. Whether you’re hosting a party or simply indulging in a creative baking project, Chocolate Cream Puff Swans are sure to impress both visually and taste-wise
Also Read : Dal Makhani Recipe – North Indian Cuisine
Chocolate Cream Puff Swans
4
servings30
minutes40
minutes250
kcalIngredients
1 cup (240ml) water
1/2 cup (115g) unsalted butter, cubed
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup (125g) all-purpose flour
4 large eggs
2 cups (480ml) heavy whipping cream
1/2 cup (50g) powdered sugar
1 teaspoon vanilla extract
1/2 cup (80g) semi-sweet chocolate chips, melted and cooled
Directions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. - Prepare the Choux Pastry:
In a saucepan over medium heat, combine the water, butter, sugar, and salt. Heat until the butter melts and the mixture comes to a boil. Remove from heat and stir in the flour until a dough forms. Return the pan to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough slightly. Transfer the dough to a mixing bowl and let it cool for 5 minutes. - Add Eggs to the Dough:
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth, shiny, and pipeable. - Pipe the Swan Shapes:
For the bodies: Pipe oval shapes onto the prepared baking sheet.
For the heads and necks: Pipe “S” shapes on a separate part of the baking sheet. Use a toothpick to smooth any rough edges. - Bake:
Bake the choux pastry for 20-25 minutes, or until golden brown and puffed. Turn off the oven and let the pastries cool inside with the door slightly ajar to prevent deflating. - Prepare the Chocolate Cream Filling:
Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold in the melted chocolate until evenly combined. - Serve and Enjoy:
Dust with powdered sugar if desired, and serve immediately.
Notes
- Add the eggs gradually to avoid curdling the dough. If the dough becomes too stiff, add a teaspoon of water to loosen it.
