# 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 - 1/2 cup all-purpose flour
06 - 2 large eggs
→ Vanilla Chantilly Cream
07 - 1 cup heavy cream, cold
08 - 2 tablespoons icing sugar
09 - 1 teaspoon pure vanilla extract
→ Garnishes & Assembly
10 - 2 tablespoons icing sugar for dusting
11 - Fresh berries (raspberries, blueberries, or strawberries), optional
12 - Edible flowers, optional
13 - Mint leaves, optional
# Directions:
01 - Preheat oven to 400°F. Line two baking trays with parchment paper.
02 - In a saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat.
03 - Remove from heat, add flour all at once, and stir vigorously until dough forms a ball and pulls away from pan sides.
04 - Return pan to low heat and stir dough for 1-2 minutes to remove excess moisture.
05 - Transfer dough to a mixing 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 12 oval shapes (about 2.5 inches) for bodies and 12 S-shaped necks onto trays.
07 - Bake the choux bodies for 25 minutes until golden and firm.
08 - Bake the necks separately for 10 to 12 minutes. Allow all pastries to cool completely.
09 - Whisk cold heavy cream, icing sugar, and vanilla extract to stiff peaks. Transfer to a piping bag fitted with a star tip.
10 - Slice the top third off each choux body. Halve each top lengthwise to create wings.
11 - Pipe Chantilly cream onto bases, insert the necks, and arrange wings on each side to mimic swans.
12 - Dust assembled pastries with icing sugar. Garnish platter with berries, edible flowers, and mint leaves as desired.
