# 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 cold heavy cream
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
# How To Make It:
01 - Set oven to 400°F and line two baking trays with parchment paper.
02 - Heat water, butter, salt, and sugar in a saucepan over medium heat until boiling.
03 - Remove from heat; add flour all at once. Stir vigorously until dough forms a ball and pulls away from pan sides.
04 - Return to low heat; stir dough for 1 to 2 minutes to evaporate excess moisture.
05 - Transfer dough to a bowl. Beat in eggs one at a time until mixture is smooth and glossy.
06 - Fill a piping bag fitted with a large plain tip with dough. Pipe twelve 2.5-inch ovals for bodies and twelve small S-shaped curves for 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, icing sugar, and vanilla to stiff peaks. Transfer to a piping bag fitted with a star tip.
09 - Slice off the top third of each body; cut tops lengthwise in half to form wings. Pipe Chantilly cream onto each base. Insert an S-shaped neck and arrange wings to mimic a swan.
10 - Dust completed pastries with icing sugar. Decorate the platter with fresh berries, edible flowers, and mint leaves as desired.
