Light pastry swans filled with vanilla cream, dusted with powdered sugar, perfect for elegant dessert occasions.
# What You’ll Need:
→ Choux Pastry
01 - 1/2 cup water
02 - 3 tbsp unsalted butter
03 - 1/4 tsp salt
04 - 1/2 tsp sugar
05 - 2/3 cup all-purpose flour
06 - 2 large eggs
→ Vanilla Cream Filling
07 - 3/4 cup heavy cream
08 - 1 tbsp powdered sugar
09 - 1/2 tsp vanilla extract
→ Decoration
10 - Powdered sugar, for dusting
# How to Make It:
01 - Set oven to 390°F. Line a baking sheet with parchment paper.
02 - In a saucepan, combine water, butter, salt, and sugar. Bring to a boil, then remove from heat and stir in flour all at once. Return to medium heat and stir until a smooth dough forms that pulls away from the sides, about 2 minutes.
03 - Allow dough to cool slightly. Beat in eggs one at a time until the mixture is smooth and glossy.
04 - Transfer dough to a piping bag with a medium round tip. Pipe 12 oval shapes for the swan bodies on the prepared sheet. Using a small round tip, pipe 12 S-shaped necks on the same tray.
05 - Bake the bodies for 25 to 30 minutes and the necks for 10 to 12 minutes, until golden and crisp. Allow to cool completely.
06 - Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
07 - Slice off the top third of each choux body. Cut the tops in half lengthwise to form wings. Pipe or spoon the cream into the bottom halves. Insert wings on each side and place an S-shaped neck at the front. Lightly dust with powdered sugar.
