# Components:
→ 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, for decorative accents
→ Decoration
17 - Powdered sugar, for dusting
18 - Edible gold leaf or silver dragées, optional
# Directions:
01 - Heat 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 flour all at once, and stir vigorously until dough is smooth and pulls away from the pan edges.
03 - Return the pan to low heat and cook, stirring constantly for 1 to 2 minutes to dry the dough slightly. Transfer to a mixing bowl and let cool for 5 minutes.
04 - Beat in eggs one at a time, mixing well after each addition until dough is glossy and holds a soft peak.
05 - Pipe 24 tear-drop shaped bodies and 24 S-shaped necks onto prepared baking sheets using a piping bag with a 1 cm round tip.
06 - Bake bodies for 20 to 22 minutes until golden and puffed; bake necks for 10 to 12 minutes. Cool completely on a wire rack.
07 - Bring milk and vanilla to a simmer. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk in hot milk, return mixture to pan, and cook over medium heat, whisking until thickened and bubbling. Remove from heat, stir in butter, and cool completely.
08 - Slice the choux bodies horizontally; cut the top half lengthwise to form wings. Pipe or spoon pastry cream onto the base, insert the neck, and position wings on each side.
09 - Warm fondant gently with water until smooth and pourable. Drizzle lightly over wings and necks. Add decorative food coloring as desired.
10 - Arrange assembled swans on a platter. Dust with powdered sugar and add edible decorations if using.
