# Ingredient List:
→ Choux Pastry
01 - 1/2 cup water (125 ml)
02 - 1/4 cup unsalted butter, diced (60 g)
03 - 1/4 teaspoon salt
04 - 1/2 teaspoon sugar
05 - 1/2 cup all-purpose flour (75 g)
06 - 2 large eggs
→ Vanilla Chantilly Cream
07 - 1 cup heavy cream, cold (250 ml)
08 - 2 tablespoons icing sugar (25 g)
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
# Step-by-Step Instructions:
01 - Preheat the oven to 400°F (200°C). 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 all-purpose flour at once. Stir vigorously until the mixture 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 reduce moisture.
05 - Transfer dough to a 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 12 small ovals approximately 2.5 inches (6 cm) long for swan bodies and 12 small S-shaped necks onto the 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 cold heavy cream, icing 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 the tops lengthwise to create two wing pieces. Pipe Chantilly cream onto the base, insert an S-shaped neck, and arrange the wing pieces to resemble a swan.
10 - Dust the assembled pastries with icing sugar. Decorate the platter with fresh berries, edible flowers, and mint leaves as desired.
