# Components:
→ Choux Pastry
01 - 1/2 cup water
02 - 1/4 cup unsalted butter, cubed
03 - 1/4 tsp 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 - 2 tbsp cornstarch
10 - 1/2 tsp vanilla extract
11 - 1 1/2 tbsp unsalted butter
→ Decoration
12 - Powdered sugar, for dusting
# Directions:
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 and add flour all at once; stir vigorously until dough forms and pulls away from sides. Return to low heat and stir for 1-2 minutes to dry slightly. Transfer dough to a bowl and cool for 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 onto baking sheet. 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 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 and whisk in vanilla and butter. Transfer to bowl, cover surface with plastic wrap, and chill until cool.
03 - Slice each choux body horizontally. Cut the top half lengthwise to form wings. Pipe or spoon pastry cream onto bottom halves. Insert neck vertically at one end and arrange wings on either side. Repeat for all pastries.
04 - Lightly dust assembled swans with powdered sugar before serving.
