# What You'll Need:
→ Choux Pastry
01 - 1/2 cup water
02 - 1/4 cup unsalted butter, cubed
03 - 1/4 teaspoon salt
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
→ Pastry Cream
06 - 1 cup whole milk
07 - 1/4 cup granulated sugar
08 - 2 large egg yolks
09 - 1 1/2 tablespoon cornstarch
10 - 1/2 teaspoon vanilla extract
11 - 1 1/2 tablespoon unsalted butter
→ Decoration
12 - Powdered sugar, for dusting
# How To Make It:
01 - Preheat oven to 400°F. 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, stir in flour all at once vigorously until dough forms and pulls away from sides. Return to low heat, cook 1–2 minutes to dry dough slightly. Transfer to bowl, cool 2 minutes. Beat in eggs one at a time until smooth and glossy. Pipe twelve 3-inch oval shapes for bodies and twelve 2-inch S-shaped necks using appropriate piping tips. Bake bodies 25–28 minutes until golden and puffed; bake necks 12–15 minutes until set and lightly golden. Cool completely.
02 - Heat milk in saucepan until just simmering. In bowl, whisk sugar, egg yolks, and cornstarch until pale. Gradually whisk hot milk into yolk mixture, then return to saucepan. Cook over medium heat, whisking constantly, until thickened, about 2–3 minutes. Remove from heat, whisk in vanilla and butter. Transfer to bowl, cover surface with plastic wrap, and chill until cool.
03 - Slice each choux body horizontally; cut top piece in half lengthwise to form wings. Pipe or spoon pastry cream onto bottom half. Insert neck vertically at one end; arrange two wings on either side. Repeat for all pastries.
04 - Lightly dust swans with powdered sugar before serving.
