# What You'll Need:
→ Choux Pastry
01 - 1/2 cup water (125 ml)
02 - 1/4 cup unsalted butter, diced (60 g)
03 - 1/4 teaspoon salt
04 - 1/2 teaspoon granulated sugar
05 - 1/2 cup all-purpose flour (75 g)
06 - 2 large eggs
→ Vanilla Chantilly Cream
07 - 1 cup cold heavy cream (250 ml)
08 - 2 tablespoons powdered sugar (25 g)
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
# Step-by-Step:
01 - Preheat oven to 400°F (200°C). Line two baking trays with parchment paper.
02 - In a saucepan, combine water, diced butter, salt, and sugar. Heat over medium until boiling.
03 - Remove saucepan from heat and add all flour 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 to 2 minutes to slightly dry it.
05 - Transfer dough to bowl. Beat in eggs one at a time until mixture is smooth and glossy.
06 - Fill a piping bag with a large plain tip with the dough. Pipe 12 small ovals about 2.4 inches (6 cm) long for swan bodies and 12 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. Allow to 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 the tops lengthwise in half to create wings.
10 - Pipe Chantilly cream onto each base. Insert an S-shaped neck and arrange wing halves on either side to resemble swans.
11 - Dust assembled pastries with powdered sugar and decorate platter with fresh berries, edible flowers, and mint leaves as desired.
