# What You Need:
→ Choux Pastry
01 - 1/2 cup water
02 - 1/4 cup unsalted butter, diced
03 - 1/4 tsp salt
04 - 1/2 tsp granulated sugar
05 - 1/2 cup all-purpose flour
06 - 2 large eggs
→ Vanilla Chantilly Cream
07 - 1 cup heavy cream, cold
08 - 2 tbsp powdered sugar
09 - 1 tsp pure vanilla extract
→ Garnishes & Assembly
10 - 2 tbsp powdered sugar, for dusting
11 - Fresh berries (raspberries, blueberries, or strawberries), optional
12 - Edible flowers, optional
13 - Mint leaves, optional
# Steps:
01 - Preheat the oven to 400°F. Line two baking trays with parchment paper.
02 - In a saucepan, combine water, diced butter, salt, and sugar. Bring to a boil over medium heat.
03 - Remove from heat, add all-purpose flour at once, and stir vigorously until the dough forms a ball and pulls away from the sides.
04 - Return the pan to low heat and stir the dough for 1 to 2 minutes to evaporate excess moisture.
05 - Transfer dough to a mixing bowl and beat in eggs one at a time until the mixture is smooth and glossy.
06 - Fill a piping bag fitted with a large plain tip with dough. Pipe 12 small ovals, approximately 2.4 inches long, for the 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 separately for 10 to 12 minutes. Allow to cool completely.
08 - Whisk heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer to a piping bag fitted with a star tip.
09 - Slice off the top third of each choux body. Cut tops in half lengthwise to create wing shapes. Pipe Chantilly cream on the base, insert an S-shaped neck, and place the wings on either side to resemble swans.
10 - Dust assembled pastries with powdered sugar and decorate with fresh berries, edible flowers, and mint leaves as desired.
