# What You'll Need:
→ 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
# How to Make It:
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 and add all flour at once, stirring vigorously until the dough forms and pulls away from the pan. Return to low heat, stirring for 1 to 2 minutes to dry the dough slightly. Transfer to a bowl and cool for 2 minutes. Beat in eggs one at a time until the mixture is smooth and glossy. Fill a piping bag with a large round tip and pipe 12 oval shapes approximately 3 inches (7 cm) long for the swan bodies. Using a smaller tip, pipe 12 S-shaped necks about 2 inches (5 cm) long onto the parchment paper. Bake the bodies for 25 to 28 minutes until golden and puffed; bake the necks separately for 12 to 15 minutes until set and lightly golden. Let all pieces cool completely.
02 - Heat milk in a saucepan until just simmering. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until pale. Gradually whisk the hot milk into the yolk mixture, then return it to the saucepan. Cook over medium heat while whisking continuously until thickened, about 2 to 3 minutes. Remove from heat and whisk in vanilla extract and butter. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until cooled.
03 - Slice each choux pastry body horizontally. Cut the top half lengthwise to form two wing shapes. Spoon or pipe pastry cream onto the bottom halves. Insert a neck vertically at one end of each body. Arrange the wings on each side of the neck to complete the swan shape. Repeat for all pastries.
04 - Lightly dust assembled swans with powdered sugar just before serving.
