# Components:
→ 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 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
# 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 and add flour all at once. Stir vigorously until mixture forms a ball and pulls away from the pan sides.
04 - Return pan to low heat and stir dough for 1-2 minutes to slightly dry it.
05 - Transfer dough to a bowl and beat in eggs one at a time until smooth and glossy.
06 - Fill a piping bag fitted with a large plain tip with choux pastry. Pipe 12 small ovals approximately 2.5 inches long for the swan bodies and 12 small S-shaped necks onto prepared trays.
07 - Bake the swan bodies for 25 minutes until golden and firm.
08 - Bake the necks separately for 10 to 12 minutes. Cool all components completely.
09 - Whisk cold heavy cream, powdered sugar, and vanilla extract to stiff peaks. Transfer to a piping bag fitted with a star tip.
10 - Slice off the top third of each choux body. Cut these tops in half lengthwise to create wings. Pipe Chantilly cream onto each base, insert an S-shaped neck, then arrange wings on either side to resemble swans.
11 - Dust assembled swans with powdered sugar. Decorate the platter with fresh berries, edible flowers, and mint leaves as desired.
