Last Updated on 4 months by Neha Deshmukh

Chantilly Swan Recipe – Cream Cheese Pastry & Vanilla Delight

Introduction

Oh, these Chantilly Swans! They’re a bit of a showstopper, aren’t they? I first stumbled upon a version of this recipe years ago in a little French patisserie cookbook, and I was immediately captivated. It looks incredibly impressive, but honestly, it’s totally achievable for a home baker. It takes a little time and patience, but the “oohs” and “aahs” when you present these delicate swans are so worth it. Get ready to impress your family and friends with this beautiful, creamy treat!

Why You’ll Love This Recipe

This recipe isn’t just about looks, though they are stunning! The combination of the light, airy choux pastry with the rich, tangy Chantilly cream is simply divine. It’s a delightful balance of textures and flavors – a little bit elegant, a little bit whimsical, and completely delicious. Plus, it’s a wonderful way to try your hand at some classic European-style pastry techniques.

Ingredients

Here’s what you’ll need to create these beautiful swans:

• ¼ cup (57g) butter
• ¼ cup (60ml) water
• ¼ cup (60ml) milk
• 1 teaspoon (5g) sugar
• ⅛ teaspoon (0.6g) salt
• ½ cup (60g) all-purpose flour
• 2 large eggs
• 2 oz (57g) cream cheese, softened
• 1 cup (240ml) heavy cream
• 2 tablespoons (25g) granulated sugar
• ½ teaspoon (2.5ml) vanilla extract

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• European-style pastry techniques: This recipe relies on a classic pâte à choux (choux pastry) – it’s the base for cream puffs, éclairs, and, of course, our swans! Don’t be intimidated; it’s all about getting the technique right.
• Cream Cheese variations: I prefer full-fat cream cheese for the richest flavor and best texture in the Chantilly cream. But you can use reduced-fat if you prefer.
• Vanilla Bean options: While vanilla extract works beautifully, a scraped vanilla bean will take the flavor to the next level. If you’re feeling fancy, go for it! A little goes a long way.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper – this is essential to prevent sticking.
2. Make the Dough: In a saucepan, combine the butter, water, milk, sugar, and salt. Bring it all to a boil over medium heat.
3. Add the Flour: Once boiling, remove the pan from the heat and add the flour all at once. Now, stir vigorously! You want to form a ball of dough that pulls away from the sides of the pan.
4. Cool Slightly & Add Eggs: Let the dough cool for a few minutes (you don’t want to cook the eggs!). Then, beat in the eggs one at a time, mixing until smooth and glossy after each addition. The dough will look a little… strange at first, but trust the process!
5. Pipe the Swans: Now for the fun part! Transfer the dough to a piping bag fitted with a round tip. Pipe swan bodies about 1.5 inches long and question mark-shaped heads onto the prepared baking sheets.
6. Bake: Bake the swan bodies for about 27 minutes, and the heads for about 10 minutes, or until they’re golden brown. Keep a close eye on them – ovens vary!
7. Cool Completely: Once baked, let the swans cool completely on the baking sheets before handling.
8. Make the Chantilly Cream: While the swans cool, make the Chantilly cream. In a bowl, whip the cream cheese, sugar, and vanilla extract until smooth. Gradually add the heavy cream and continue whipping until stiff peaks form. Don’t overwhip, or it will turn grainy!
9. Assemble: Carefully split the swan bodies horizontally. Fill them with the Chantilly cream. Attach the heads and position sliced almond slivers as wings.
10. Dust & Serve: Dust with powdered sugar before serving.

Expert Tips

• Don’t skip the cooling step! Letting the dough cool slightly before adding the eggs prevents them from scrambling.
• Piping practice makes perfect. If you’re new to piping, practice on a separate piece of parchment paper first.
• Gentle handling is key. The baked swans are delicate, so handle them with care.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. You might need to adjust the liquid slightly. My friend, Priya, who is celiac, swears by Bob’s Red Mill 1-to-1 Baking Flour.
• Lower Sugar Option: Reduce the sugar in both the pastry and the cream to your liking.
• Flavor Variations: My family loves adding a teaspoon of rosewater to the Chantilly cream for a floral twist. You could also try a tablespoon of pistachio paste for a nutty flavor.

Serving Suggestions

These Chantilly Swans are perfect for special occasions – birthdays, anniversaries, or just a fancy afternoon tea. Serve them chilled, and they’re best enjoyed within a few hours of assembly. They pair beautifully with a cup of Earl Grey tea or a glass of sparkling wine.

Storage Instructions

The baked swan shells can be stored in an airtight container at room temperature for up to 2 days. The Chantilly cream should be stored in the refrigerator and used within 24 hours. It’s best to assemble the swans just before serving to prevent the pastry from becoming soggy.

FAQs

Let’s answer some common questions:

• What type of flour works best for this recipe? All-purpose flour is the standard, but cake flour can create an even more tender pastry.
• Can I make the swan bodies and heads ahead of time? Yes! You can bake them a day in advance and store them in an airtight container.
• How can I prevent the swans from cracking during baking? Make sure your oven temperature is accurate and avoid opening the oven door frequently.
• What is the best way to pipe the swan shapes? Practice! A steady hand and consistent pressure are key.
• Can I use a different filling instead of Chantilly cream? Absolutely! Pastry cream, chocolate mousse, or even a simple fruit compote would be delicious.