# 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 heavy cream, cold
08 - 2 tablespoons confectioners' sugar
09 - 1 teaspoon pure vanilla extract
→ Garnishes & Assembly
10 - 2 tablespoons confectioners' sugar, for dusting
11 - Fresh berries (raspberries, blueberries, or strawberries), optional
12 - Edible flowers, optional
13 - Mint leaves, optional
# How To Make:
01 - Preheat oven to 400°F and line two baking trays with parchment paper.
02 - Combine water, butter, salt, and sugar in a saucepan; bring to a boil over medium heat.
03 - Remove from heat and add flour all at once; stir vigorously until dough forms a ball and pulls away from the pan sides.
04 - Return pan to low heat and stir dough for 1-2 minutes to reduce moisture.
05 - Transfer dough to a bowl and beat in eggs one at a time until mixture is smooth and glossy.
06 - Fill a piping bag with the dough using a large plain tip; pipe 12 small ovals (~2.5 inches) for swan bodies and 12 small S-shaped necks onto prepared trays.
07 - Bake bodies for 25 minutes until golden and firm; bake necks separately for 10-12 minutes; allow all to cool completely.
08 - Whisk cold heavy cream, confectioners' sugar, and vanilla extract to stiff peaks; transfer to a piping bag with a star tip.
09 - Slice off the top third of each choux body; cut tops lengthwise in half to create ‘wings’; pipe Chantilly cream onto each base; insert the S-shaped neck and position wings on sides to form swan shapes.
10 - Dust assembled pastries with confectioners' sugar and garnish with fresh berries, edible flowers, and mint leaves as desired.
