# Components:
→ 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 tablespoons cornstarch
10 - 1/2 teaspoon vanilla extract
11 - 1 1/2 tablespoons unsalted butter
→ Decoration
12 - Powdered sugar, for dusting
# Directions:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper. In a saucepan, combine water, butter, and salt; bring to 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 1-2 minutes to dry dough. Transfer to bowl and cool 2 minutes. Beat in eggs one at a time until smooth and glossy. Pipe 12 oval bodies (3 inches long) using large round tip and 12 S-shaped necks (2 inches long) using small round tip on parchment. 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. Whisk sugar, egg yolks, and cornstarch in bowl until pale. Gradually add hot milk to yolk mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, whisking until thickened (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 choux bodies horizontally; cut top half in two lengthwise to form wings. Pipe or spoon pastry cream onto bottom halves. Insert necks vertically at one end and arrange wings on either side. Repeat for all swans.
04 - Dust assembled swans lightly with powdered sugar before serving.
