# What You Need:
→ Choux Pastry
01 - 1/2 cup water
02 - 1/4 cup unsalted butter, diced
03 - 1/4 teaspoon salt
04 - 1/2 teaspoon sugar
05 - 1/2 cup all-purpose flour
06 - 2 large eggs
→ Vanilla Chantilly Cream
07 - 1 cup cold heavy cream
08 - 2 tablespoons icing sugar
09 - 1 teaspoon pure vanilla extract
→ Garnishes & Assembly
10 - 2 tablespoons icing sugar, for dusting
11 - Fresh berries (raspberries, blueberries, or strawberries), optional
12 - Edible flowers, optional
13 - Mint leaves, optional
# Steps:
01 - Preheat the oven to 400°F. Line two baking trays with parchment paper.
02 - In a saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat.
03 - Remove from heat and add flour all at once. Stir vigorously until mixture forms a ball and pulls away from the sides.
04 - Return saucepan to low heat and stir dough for 1 to 2 minutes to remove excess moisture.
05 - Transfer dough to a bowl and beat in eggs one at a time until smooth and glossy.
06 - Fill a piping bag fitted with a large plain tip with choux dough. Pipe 12 small ovals approximately 2.4 inches long for swan bodies and 12 small S-shaped necks onto the prepared trays.
07 - Bake swan bodies for 25 minutes until golden and firm. Bake necks for 10 to 12 minutes. Allow to cool completely.
08 - Whisk cold heavy cream, icing sugar, and vanilla extract until stiff peaks form. Transfer to a piping bag fitted with a star tip.
09 - Slice the top third off each choux body, then cut the tops in half lengthwise to create wings. Pipe Chantilly cream onto each base, insert an S-shaped neck, and arrange the wing pieces on either side to resemble a swan.
10 - Dust assembled pastries with icing sugar. Garnish with fresh berries, edible flowers, and mint leaves as desired.
