# Required Ingredients:
→ Choux Pastry
01 - 1/2 cup water
02 - 3 tablespoons unsalted butter
03 - 1/4 teaspoon salt
04 - 1/2 teaspoon sugar
05 - 1/2 cup all-purpose flour
06 - 2 large eggs
→ Vanilla Cream Filling
07 - 7 fluid ounces heavy cream
08 - 1 tablespoon powdered sugar
09 - 1/2 teaspoon vanilla extract
→ Decoration
10 - Powdered sugar for dusting
# How-To Steps:
01 - Preheat the oven to 390°F (200°C). Line a baking sheet with parchment paper.
02 - In a saucepan, combine water, butter, salt, and sugar. Bring to a boil, then remove from heat and stir in flour all at once. Return to medium heat and stir continuously until the dough forms a ball and pulls away from the sides, about 2 minutes.
03 - Allow the dough to cool slightly, then beat in eggs one at a time until the mixture is smooth and glossy.
04 - Transfer dough to a piping bag fitted with a medium round tip. Pipe 12 oval shapes for the swan bodies onto the prepared tray. Using a smaller round tip, pipe 12 S-shaped necks on the same tray.
05 - Bake the oval bodies for 25 to 30 minutes and the necks for 10 to 12 minutes, until golden brown and crisp. Allow to cool completely.
06 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Slice the top third off each choux body. Cut the tops lengthwise in halves to form wings. Pipe or spoon the cream into the bottom halves, insert wings on each side, and place an S-shaped neck at the front. Dust lightly with powdered sugar.
