What type of flour is best for choux pastry?

All-purpose flour works well for choux pastry, providing the right balance of gluten for structure and tenderness.

How can I tell when the choux pastry is baked perfectly?

The pastry should be puffed, golden brown, and crisp on the outside. It must feel dry to the touch to ensure it’s fully baked inside.

Use a medium round tip for the bodies and a smaller round tip to create the delicate S-shaped necks for a refined look.

Chill the heavy cream well before whipping. Beat until soft peaks form, then continue until the peaks hold firmly without collapsing.

Yes, subtle additions like lemon curd or fresh raspberries can enhance the cream’s flavor and complement the pastry’s light texture.

Charming, light choux pastry swans filled with vanilla cream and dusted with powdered sugar—perfect for an elegant dessert or tea-time treat.

I have made these mini pastries for several gatherings and each time they disappear quickly with compliments on both flavor and appearance.

Choux Pastry: 125 ml water, 40 g unsalted butter, 1/4 tsp salt, 1/2 tsp sugar, 75 g all-purpose flour, 2 large eggs
Vanilla Cream Filling: 200 ml heavy cream, 1 tbsp powdered sugar, 1/2 tsp vanilla extract
Decoration: Powdered sugar, for dusting

Preheat Oven:: Preheat oven to 200°C (390°F) and line a baking sheet with parchment paper.
Make Dough:: In a saucepan, combine water, butter, salt, and sugar. Bring to a boil. Remove from heat and stir in flour all at once. Return to medium heat, stirring until dough forms a ball and pulls away from the sides (about 2 minutes).
Beat Eggs:: Let dough cool slightly. Beat in eggs one at a time until smooth and glossy.
Pipe Shapes:: Transfer dough to a piping bag fitted with a medium round tip. Pipe 12 oval shapes (bodies) onto the prepared tray. With a small round tip, pipe 12 S-shaped necks on the same tray.
Bake:: Bake bodies for 25 30 minutes and necks for 10 12 minutes until golden and crisp. Cool completely.
Prepare Filling:: Whip cream with powdered sugar and vanilla until stiff peaks form.
Assemble:: Slice the top third off each choux body. Cut the tops in half lengthwise to create wings. Pipe or spoon cream into the bottom halves. Insert two wings on each side and an S-shaped neck at the front. Dust lightly with powdered sugar.

These pastries have become a favorite at family tea times, creating lovely moments and sweet memories.

Saucepan, mixing bowls, electric mixer or whisk, piping bags with round tips, baking sheet, parchment paper, sharp knife

Contains: Eggs, Milk, Wheat (Gluten). Double-check ingredients if preparing for those with food allergies.

Calories: 120, Total Fat: 8 g, Carbohydrates: 9 g, Protein: 2 g per serving

These mini pastries offer a delightful blend of texture and flavor that’s sure to impress any guest.

→ What type of flour is best for choux pastry?: All-purpose flour works well for choux pastry, providing the right balance of gluten for structure and tenderness.
→ How can I tell when the choux pastry is baked perfectly?: The pastry should be puffed, golden brown, and crisp on the outside. It must feel dry to the touch to ensure it’s fully baked inside.
→ What’s the best way to pipe the swan shapes?: Use a medium round tip for the bodies and a smaller round tip to create the delicate S-shaped necks for a refined look.
→ How do I achieve stiff peaks for the vanilla cream filling?: Chill the heavy cream well before whipping. Beat until soft peaks form, then continue until the peaks hold firmly without collapsing.
→ Can I add flavor variations to the cream filling?: Yes, subtle additions like lemon curd or fresh raspberries can enhance the cream’s flavor and complement the pastry’s light texture.