# What You Need:
→ Choux Pastry
01 - ½ cup water
02 - ¼ cup whole milk
03 - ½ cup unsalted butter, cubed
04 - ½ teaspoon fine salt
05 - 1 teaspoon granulated sugar
06 - ¾ cup all-purpose flour
07 - 3 large eggs, at room temperature
→ Vanilla Pastry Cream
08 - 1 cup whole milk
09 - ½ vanilla bean, split or 1 teaspoon vanilla extract
10 - 3 large egg yolks
11 - ¼ cup granulated sugar
12 - 2 tablespoons cornstarch
13 - 1 tablespoon unsalted butter
→ Fondant Glaze
14 - 7 oz white fondant icing
15 - 1 to 2 tablespoons water
16 - Food coloring (optional, for decorative accents)
→ Decoration
17 - Powdered sugar, for dusting
18 - Edible gold leaf or silver dragées (optional)
# How-To:
01 - Set the oven to 400°F and 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 all the flour at once, and stir vigorously until the dough pulls away from the sides and forms a smooth ball.
03 - Return pan to low heat and stir the dough continuously for 1 to 2 minutes to remove excess moisture. Transfer dough to a mixing bowl and let cool for 5 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition until the mixture is glossy and holds a soft peak.
05 - Fill a piping bag fitted with a ½-inch round tip with dough. Pipe 24 tear-drop shapes for the bodies and 24 S-shaped curves for the necks onto the prepared sheets.
06 - Bake the bodies for 20 to 22 minutes until golden and puffed; bake the necks for 10 to 12 minutes. Allow to cool completely on a wire rack.
07 - Heat milk and vanilla over medium heat until just simmering. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk in hot milk, then return mixture to the pan. Cook while whisking until thick and bubbling. Remove from heat; stir in butter. Cool completely.
08 - Slice each choux pastry body horizontally. Cut the top half lengthwise to form wings. Pipe or spoon pastry cream onto the base, position the neck upright in the center, then attach the two wings on either side.
09 - Warm fondant glaze with water until smooth and pourable. Lightly drizzle over wings and necks. Add food coloring for accents if desired. Dust with powdered sugar and garnish with edible gold leaf or silver dragées.
10 - Arrange the swans on a platter and serve as an elegant dessert or at afternoon tea.
