# Required Ingredients:
→ 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)
# Preparation Steps:
01 - Preheat 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; cook dough, stirring constantly for 1 to 2 minutes to evaporate 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 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 shapes for bodies and 24 S-shaped necks onto prepared baking sheets.
06 - Bake bodies for 20 to 22 minutes until puffed and golden. Bake necks for 10 to 12 minutes. Cool completely on wire racks.
07 - Heat milk with vanilla to a simmer. In a separate bowl, whisk yolks, sugar, and cornstarch until pale. Gradually add hot milk to yolk mixture, then return to saucepan. Cook over medium heat, whisking continuously until thickened and bubbling. Remove from heat, stir in butter, and cool fully.
08 - Slice each swan body horizontally; cut the top half lengthwise to create wings. Pipe or spoon pastry cream onto base. Insert neck piece and arrange wings on either side.
09 - Warm fondant gently with water until smooth and pourable. Drizzle lightly over wings and necks. Add decorative colored accents if desired.
10 - Arrange completed swans on a serving platter. Dust with powdered sugar and add edible gold leaf or silver dragées as decoration.
