• For Choux Pastry:
  • 250 ml Water
  • 100 g Butter, cut into small pieces
  • Pinch of Salt
  • Pinch of Sugar
  • 170 g Flour
  • 4 pc eggs, whole
  • extra butter or fat for the trays
  • For Filling:
  • 350 ml whipped cream with 70 gr sugar
  • Icing sugar for dusting


Preheat oven to 200 C.

Lightly grease baking tray with melted butter or fat.

Add water, salt, sugar and butter cubes to a saucpan. Bring to boil, making sure all butter is melted.

Add flour at once and stir mixture until all flour has been mixed in and stir till dough comes cleanly off the sides and bottom of the pan.

Remove dough to a clean bowl and set aside to cool.

Add the eggs, one at a time to dough, mixing each egg until well incorporated. Dough should be soft and creamy, it will slowly fall of a lifted spoon.

Put small amount of dough into a piping bag with a small round nozzle (no.3)  Pipe a shape on a number 2 on the greased trays, this will be the head and neck of the swans.

Put remaining dough into piping bag with a bigger nozzle (no. 9) and pipe pear shaped mounts, this will be the bodies of the swans

Bake all till well cooked, (Head/neck about 8 min, pears about 20 min)

Remove from oven and let cool on a cooling rack.

Cut pears horizontally about 2/3 up.

Fill the base part with whipped cream, piped with a star nozzle.

Add Head/neck part. Cut  the upper part lengthwise and place on whipped cream to form the wings of the swans.

Dust with icing sugar and serve within one hour.