Swanlake – Choux Pastry Swans

SONY DSCThere many things I’m very fond of besides baking and ballet is certainly one of them. I love both dancing ballet myself and watching ballets. Recently, a friend and I went to see Polina Semionova and Friedemann Vogel in “Giselle” at the Opernhaus Zürich. That was absolutely breathtaking! The movements looked so perfectly effortless, it was a great pleasure to watch them perform.


Before the show, very excited to see “Giselle”.


Polina Semionova and Friedemann Vogel

But what has this got to do with these little Choux Pastry Swans? A lot – because, of course, I also love the ballet which is often considered the epitome of classical ballets: Swanlake. Tchaikovsky’s music, the romantic love story, … ❤ And my little Choux Pastry Swan are exactly as soft, light and delicate as a Swanlake performance.SONY DSCSONY DSCThe rhubarb-strawberry filling is very fruity and refreshing on a warm spring day. The dough is crisp and fluffy. And they look lovely too, don’t you think? If you like your dessert to be super romantic you can also position two swan facing each other, which will give you a heart shape.SONY DSCI wish you the most wonderful Sunday,


Swanlake – Choux Pastry Swans

Yield: about 12 swans
Preparation time: 1.5h
Total time: 2h


tools:­       piping bag­       round nozzle; star-shaped nozzle


for the choux pastry:

­       2.5 dl water

­       60g butter

­       1 pinch of salt

­       3 tbsp. sugar

­       150g flour

­       4 eggs (slightly beaten)

for the filling:­       2 rhubarb stalks­       3 strawberries

­       2-3 tbsp. sugar

­       1 tsp. cornflour


­       3-4 strawberries, cut into small pieces

­       1,5 dl cream

­       ½ sachet whipping cream stiffener

­       2-3 tbsp. confectioners‘ sugar, sieved

for the decoration:

­       confectioners‘ sugar


  1. First, prepare the rhubarb-strawberry-compote: Peel and cut the rhubarb into small slices. Cut the strawberries into small cubes. Put everything into a pot, add sugar and sieved cornflour and bring to the boil. Then, cook on medium heat until the rhubarb and strawberries fall apart. Let it cool down.SONY DSC
  2. Preheat the oven (or, if possible two ovens) to 190°C.
  3. Put water, butter, salt and sugar in a medium pot and bring to the boil. Reduce the heat.
  4. Add all the (sieved) flour at a time and stir 1-2 minutes until a soft dumpling forms which doesn’t stick to the bottom of the pot anymore
  5. Take the pot away from the stove and let it rest shortly.
  6. Add the eggs one at a time and stir them into the dough. Make sure that the dough gets soft but doesn’t dissolve.SONY DSC
  7. Put about ¼ of the dough into a piping bag with a round nozzle and pipe 12 S-shaped swan necks onto a baking sheet (covered with baking parchment).
  8. Put the rest of the dough into a piping bad with a star-shaped nozzle (or change the nozzle, if you only have one piping bag) and pipe 12 oval heaps onto another baking sheet.SONY DSC
  9. If possible, work with two ovens from now on, if you only have one oven, bake the heaps first. Bake the heaps for 30 minutes in the preheated oven. Bake the swan necks 20-25 minutes in the preheated oven. Be careful: Don’t open the oven during these 30 minutes!
  10. While the profiteroles are in the oven, prepare the filling: Whip 1.5 dl cream (with whipping cream stiffener and confectioners’ sugar) until stiff. Mix (carefully!) with 3-4 EL of the compote (the rest of the compote can be served alongside the swans, if you like).SONY DSCSONY DSC
  11. Cut 3-4 strawberries into very small cubes.
  12. When the 20-25 or 30 minutes, respectively, are over, switch off the oven and let the profiteroles dry in the slightly opened oven for about 10-15 minutes. Then, take the profiteroles out of the oven and let them cool down completely on a cooling rack.SONY DSC
  13. Cut the heaps horizontally, the half the lid (as on the picture). SONY DSCSONY DSCFill the lower part of the heap with the rhubarb-strawberry-crème. Put 1 tablespoon of the small strawberry dices onto the filling. Stick the swan neck into the cream and decorate with the wings, which will also stabilize the neck.
  14. Store the swans cool until you serve them, then dust them with confectioners’s sugar and enjoy!

(idea and recipe of the profiteroles adapted from „Luftig-leichter Brandteig“ by Luise Lilienthal)SONY DSC


To get a printed version: Download the pdf. (Both English and German versions available!)

Swanlake – Choux Pastry Swans

Schwanensee – Brandteig-Schwäne



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