Elegant and adorable, homemade Cream Puff Swans with pate a choux paste, fluffy pastry cream, wings, peak and all are a must-try home baking project.


butter flour sugar salt eggs milk whipping cream vanilla bean paste

Bring butter, water, salt, and sugar to a boil. Remove the pan from the heat and add the flour all at once. Stir until all the flour is incorporated.  Return to the heat and cook, stirring constantly, for another minute or two.

 Add the eggs one at a time, beating well after each addition; beat until  the dough loses its “slimy” look, and each egg is incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl.

Pipe dough to make 12 swan necks on a baking  sheet, using the template as a guide.     

Make the pastry cream. Cut swan bodies in half and fill with pastry cream. Attach the neck piece.