# Components:
→ Choux Pastry
01 - 1/2 cup water (120 ml)
02 - 1/4 cup unsalted butter, cubed (60 g)
03 - 1/4 teaspoon salt
04 - 1/2 cup all-purpose flour (75 g)
05 - 2 large eggs
→ Pastry Cream
06 - 1 cup whole milk (250 ml)
07 - 1/4 cup granulated sugar (60 g)
08 - 2 large egg yolks
09 - 2 tablespoons cornstarch (20 g)
10 - 1/2 teaspoon vanilla extract
11 - 1 1/2 tablespoons unsalted butter (20 g)
→ Decoration
12 - Powdered sugar, for dusting
# Method steps:
01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a saucepan, combine water, butter, and salt; bring to a boil over medium heat. Remove from heat, add flour all at once, stirring vigorously until dough forms and pulls away from the sides. Return to low heat and stir for 1-2 minutes to dry the dough slightly. Transfer to a bowl and let cool for 2 minutes. Beat in eggs one at a time until smooth and glossy. Pipe 12 oval shapes (about 3 inches long) for bodies using a large round tip and 12 S-shaped necks (about 2 inches long) with a small round tip. Bake bodies for 25-28 minutes until golden and puffed; bake necks for 12-15 minutes until set and lightly golden. Cool completely.
02 - Heat milk in a saucepan until just simmering. In a bowl, whisk sugar, egg yolks, and cornstarch until pale. Gradually pour hot milk into yolk mixture while whisking constantly. Return mixture to saucepan and cook over medium heat, whisking until thickened (2-3 minutes). Remove from heat and whisk in vanilla extract and butter. Transfer to a bowl, cover with plastic wrap touching surface, and chill until cool.
03 - Slice each choux body horizontally and cut the top half lengthwise to create wings. Spoon or pipe pastry cream onto the bottom halves. Insert the neck vertically at one end and arrange the wings on either side. Repeat with all choux pieces.
04 - Lightly dust assembled swans with powdered sugar before serving.
