# 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 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
# Preparation 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 and add all the flour at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
04 - Return the pan to low heat, stirring continuously for 1 to 2 minutes to slightly dry the dough.
05 - Transfer the dough to a mixing bowl. 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 the dough. Pipe twelve small ovals approximately 2.5 inches long for swan bodies and twelve small S-shaped necks onto the prepared trays.
07 - Bake the bodies for 25 minutes until golden and firm. Bake the necks for 10 to 12 minutes. Allow all pieces to cool completely.
08 - Whisk together cold heavy cream, icing sugar, and vanilla extract until stiff peaks form. Transfer to a piping bag fitted with a star tip.
09 - Cut off the top third of each choux body. Slice the tops lengthwise in half to create wings.
10 - Pipe Chantilly cream onto each choux base, insert one S-shaped neck, and arrange the two wing pieces on either side to resemble a swan.
11 - Dust the assembled pastries with icing sugar. Garnish the platter with fresh berries, edible flowers, and mint leaves as desired.
