# What You’ll 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 - 2/3 cup all-purpose flour
06 - 2 large eggs
→ Vanilla Chantilly Cream
07 - 1 cup cold heavy cream
08 - 2 tablespoons powdered sugar
09 - 1 teaspoon pure vanilla extract
→ Garnishes & Assembly
10 - 2 tablespoons powdered sugar (for dusting)
11 - Fresh berries (raspberries, blueberries, or strawberries), optional
12 - Edible flowers, optional
13 - Mint leaves, optional
# How To Make:
01 - Preheat the oven to 400°F. Line two baking trays with parchment paper.
02 - In a saucepan, combine water, butter, salt, and sugar. Heat over medium until boiling.
03 - Remove from heat and add all flour at once. Stir vigorously until the mixture forms a ball and pulls away from the pan sides.
04 - Return the pan to low heat and stir for 1-2 minutes to slightly dry the dough.
05 - Transfer dough to a bowl. Beat in eggs one at a time until smooth and glossy.
06 - Fill a piping bag fitted with a large plain tip with dough. Pipe twelve small ovals (approximately 2.4 inches) for swan bodies and twelve small S-shaped necks onto prepared trays.
07 - Bake the bodies for 25 minutes until golden and firm. Bake the necks for 10 to 12 minutes. Cool completely.
08 - Whisk cold heavy cream, powdered sugar, and vanilla extract to stiff peaks. Transfer to a piping bag fitted with a star tip.
09 - Slice the top third off each choux body. Cut these tops lengthwise in half to form wings.
10 - Pipe Chantilly cream onto each choux base. Insert an S-shaped neck and arrange the two wing pieces on either side to resemble swans.
11 - Dust assembled swans with powdered sugar. Garnish the platter with fresh berries, edible flowers, and mint leaves as desired.
