# What You'll Need:
→ Choux Pastry
01 - 1/2 cup water
02 - 1/4 cup whole milk
03 - 1/4 cup unsalted butter, cubed
04 - 1/2 teaspoon fine salt
05 - 1 teaspoon granulated sugar
06 - 3/4 cup all-purpose flour
07 - 3 large eggs, at room temperature
→ Vanilla Pastry Cream
08 - 1 cup whole milk
09 - 1/2 vanilla bean, split or 1 teaspoon vanilla extract
10 - 3 large egg yolks
11 - 1/4 cup granulated sugar
12 - 2 tablespoons cornstarch
13 - 1 1/2 tablespoons unsalted butter
→ Fondant Glaze
14 - 7 ounces white fondant icing
15 - 1 to 2 tablespoons water
16 - Food coloring (optional)
→ Decoration
17 - Powdered sugar, for dusting
18 - Edible gold leaf or silver dragées (optional)
# Method:
01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper.
02 - In a saucepan, combine water, milk, butter, salt, and sugar; bring to a boil. Remove from heat, add flour all at once, and stir vigorously until a smooth dough forms and pulls away from the sides.
03 - Return pan to low heat and cook, stirring, for 1 to 2 minutes to slightly dry the dough. Transfer to a mixing bowl and cool for 5 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition, until the dough is glossy and holds a soft peak.
05 - Transfer dough to a piping bag fitted with a 1 cm round tip. Pipe 24 tear-drop shaped bodies and 24 S-shaped necks onto prepared sheets.
06 - Bake bodies for 20 to 22 minutes until golden and puffed; bake necks for 10 to 12 minutes. Cool completely on wire racks.
07 - Heat milk and vanilla until simmering. Whisk yolks, sugar, and cornstarch until pale; gradually whisk in hot milk. Return mixture to pan and cook over medium heat, whisking constantly until thickened and bubbling. Remove from heat and whisk in butter. Cool completely.
08 - Slice each choux body horizontally; cut the top half lengthwise to form wings.
09 - Pipe or spoon pastry cream onto the base; insert the neck, then position the two wings on either side.
10 - Warm fondant with water until smooth and pourable; drizzle lightly over wings and necks. Add food coloring details if desired.
11 - Arrange swans on a platter; dust with powdered sugar and add edible gold leaf or silver dragées as decoration.
