# What You'll Need:
→ Choux Pastry
01 - 1/2 cup water
02 - 1/4 cup whole milk
03 - 1/3 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, 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)
# How To Make It:
01 - Set the oven to 400°F and line two baking sheets with parchment paper.
02 - In a saucepan, bring water, milk, butter, salt, and sugar to a boil. Remove from heat, add flour all at once, and stir vigorously until smooth and pulling away from the pan.
03 - Return pan to low heat and cook, stirring constantly, for 1-2 minutes to reduce moisture. Transfer dough to a bowl and let cool for 5 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated until dough is glossy and holds a soft peak.
05 - Using a piping bag fitted with a 1 cm round tip, pipe 24 teardrop-shaped bodies and 24 S-shaped necks onto parchment-lined sheets.
06 - Bake bodies for 20-22 minutes until golden and puffed; bake necks separately for 10-12 minutes. Cool completely on wire racks.
07 - Heat milk and vanilla to a simmer. Whisk yolks, sugar, and cornstarch until pale. Slowly add hot milk to yolks, then return to pan. Cook over medium heat, whisking, until thickened and bubbling. Remove from heat and incorporate butter. Cool thoroughly.
08 - Slice each pastry body horizontally, then cut the top half lengthwise to form wings. Spoon or pipe pastry cream onto the base, insert neck, and arrange wings on sides.
09 - Warm fondant with water until smooth and pourable. Drizzle lightly over wings and necks, adding decorative food coloring if desired.
10 - Arrange assembled swans on a serving platter. Dust with powdered sugar and embellish with edible gold leaf or silver dragées as desired.
