# What You’ll Need:
→ Choux Pastry
01 - 1/2 cup water
02 - 1/4 cup whole milk
03 - 1/4 cup unsalted butter, cubed
04 - 1/2 tsp fine salt
05 - 1 tsp granulated sugar
06 - 3/4 cup all-purpose flour
07 - 3 large eggs, room temperature
→ Vanilla Pastry Cream
08 - 1 cup whole milk
09 - 1/2 vanilla bean, split or 1 tsp vanilla extract
10 - 3 large egg yolks
11 - 1/4 cup granulated sugar
12 - 2 tbsp cornstarch
13 - 1 1/2 tbsp unsalted butter
→ Fondant Glaze
14 - 7 oz white fondant icing
15 - 1-2 tbsp water
16 - Food coloring (optional)
→ Decoration
17 - Powdered sugar, for dusting
18 - Edible gold leaf or silver dragées (optional)
# How to Make It:
01 - Set oven to 400°F. Line two baking sheets with parchment paper.
02 - In a saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil. Remove from heat, add flour all at once and stir vigorously until dough is smooth and pulls from sides.
03 - Return pan to low heat; cook, stirring, for 1–2 minutes to dry dough slightly. Transfer to bowl and cool 5 minutes.
04 - Beat eggs in one at a time, mixing well after each until dough is shiny and holds soft peak.
05 - Using a piping bag fitted with 1 cm round tip, pipe 24 teardrop bodies and 24 S-shaped necks onto sheets.
06 - Bake bodies for 20–22 minutes until golden and puffed; bake necks for 10–12 minutes. Cool on wire rack.
07 - Heat milk and vanilla to simmer. Whisk yolks, sugar, and cornstarch until pale. Gradually add hot milk, whisking. Return to heat and cook, whisking until thickened. Remove, whisk in butter, cool completely.
08 - Slice each body horizontally; cut top half lengthwise to form wings. Pipe or spoon cream onto base. Insert neck and place wings on sides.
09 - Warm fondant gently with water until smooth. Drizzle over wings and necks; add coloring if desired.
10 - Arrange swans on platter, dust with powdered sugar, and add optional decorative accents.
