# 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 granulated sugar
05 - 1/2 cup all-purpose flour
06 - 2 large eggs
→ Vanilla Chantilly Cream
07 - 1 cup heavy cream, cold
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
# Method Steps:
01 - Preheat oven to 400°F. 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 all flour at once. Stir vigorously until mixture forms a ball and pulls away from the pan sides.
04 - Return saucepan to low heat and stir continuously for 1-2 minutes to dry the dough.
05 - Transfer dough to a bowl and beat in eggs one at a time until smooth and glossy.
06 - Fill a piping bag with choux dough fitted with a large plain tip. Pipe 12 small ovals (~2.4 inches) for swan bodies and 12 small S-shaped necks onto baking trays.
07 - Bake bodies for 25 minutes until golden and firm. Bake necks for 10 to 12 minutes. Allow to cool completely.
08 - Whip cold heavy cream with powdered 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 swan body. Cut the tops in half lengthwise to form wings.
10 - Pipe Chantilly cream onto each choux base. Insert an S-shaped neck and arrange wing pieces on either side to resemble a swan.
11 - Dust assembled pastries with powdered sugar. Garnish platter with fresh berries, edible flowers, and mint leaves as desired.
