# Ingredient List:
→ 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 - Set the oven to 400°F and 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, add flour all at once, and stir vigorously until the mixture forms a ball and pulls away from the sides.
04 - Return the pan to low heat and stir the dough for 1-2 minutes to slightly dry it.
05 - Transfer dough to a bowl and beat in eggs one at a time until the mixture is smooth and glossy.
06 - Spoon dough into a piping bag fitted with a large plain tip and pipe 12 small ovals approximately 2.5 inches long for swan bodies and 12 small S-shaped necks onto prepared trays.
07 - Bake bodies for 25 minutes until golden and firm; bake necks for 10-12 minutes. Allow to cool completely.
08 - Whisk cold heavy cream, icing sugar, and vanilla extract to stiff peaks; transfer to a piping bag fitted with a star tip.
09 - Slice off the top third of each choux body, then cut each top in half lengthwise to create wings. Pipe Chantilly cream onto the choux base, insert an S-shaped neck, and arrange wings on either side to resemble swans.
10 - Dust assembled swans with icing sugar and decorate with fresh berries, edible flowers, and mint leaves as desired.
