# What You'll Need:
→ Choux Pastry
01 - 1/2 cup water (120 ml)
02 - 4 tbsp unsalted butter, cubed (60 g)
03 - 1/4 tsp 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 tbsp cornstarch (20 g)
10 - 1/2 tsp vanilla extract
11 - 1 1/2 tbsp unsalted butter (20 g)
→ Decoration
12 - Powdered sugar, for dusting
# Directions:
01 - Preheat oven to 400°F (200°C). 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, add flour all at once, and stir vigorously until dough pulls away from the pan. Return to low heat and stir for 1–2 minutes to dry the dough slightly. Transfer dough to a bowl and cool for 2 minutes. Beat in eggs one at a time until smooth and glossy. Pipe 12 oval shapes approximately 3 inches (7 cm) long for bodies using a large round tip, then pipe 12 S-shaped necks about 2 inches (5 cm) long using a small tip. Bake bodies for 25 to 28 minutes until golden and puffed; bake necks for 12 to 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 egg mixture, then return to saucepan. Cook over medium heat, whisking constantly, until thickened, about 2 to 3 minutes. Remove from heat, whisk in vanilla extract and butter. Transfer to a bowl, cover with plastic wrap touching surface, and chill until fully cooled.
03 - Slice each choux body horizontally. Cut the top half lengthwise to create two wings. Pipe or spoon pastry cream onto the bottom half. Insert the neck vertically at one end of the bottom half, then arrange wings on each side to resemble swan wings. Repeat for all 12 pastries.
04 - Lightly dust assembled swan pastries with powdered sugar before serving.
