# Components:
→ 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, 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
# Directions:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Combine water, milk, butter, salt, and sugar in a saucepan and bring to a boil. Remove from heat, add flour all at once, and stir vigorously until smooth dough forms and pulls away from the pan sides.
03 - Return pan to low heat and cook, stirring continuously for 1 to 2 minutes to slightly dry dough. Transfer to mixing bowl and let cool for 5 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition until dough is glossy and holds a soft peak.
05 - Fill 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 to a simmer. Whisk yolks, sugar, and cornstarch until pale. Gradually whisk in hot milk, return mixture to pan, and cook over medium heat, whisking until thickened and boiling. Remove from heat and stir in butter. Cool thoroughly.
08 - Slice each choux body horizontally and cut the top half lengthwise to form wings. Pipe or spoon pastry cream onto bases, insert necks, and arrange wings on either side.
09 - Warm fondant with water until smooth and pourable. Lightly drizzle over wings and necks. Add food coloring accents if desired.
10 - Arrange swans on platter, dust with powdered sugar and adorn with edible gold leaf or silver dragées as desired.
