# 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)
# Step-by-Step Guide:
01 - Set 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 dough is smooth and pulls away from the pan sides.
03 - Return pan to low heat and cook dough for 1 to 2 minutes, stirring constantly to dry slightly. Transfer dough to a mixing bowl and let cool for 5 minutes.
04 - Beat eggs in one at a time, mixing well after each addition until dough is shiny and forms a soft peak.
05 - Place dough in piping bag with a 1 cm round tip. Pipe 24 tear-drop shapes for bodies and 24 S-shaped necks onto baking 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 simmer. Whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk hot milk into yolks, then return mixture to pan. Cook over medium heat, whisking constantly until thickened and bubbling. Remove from heat; whisk in butter. Cool fully.
08 - Slice each choux body horizontally. Cut the top half lengthwise to form wings. Pipe or spoon pastry cream onto base, insert neck, then arrange wings on either side.
09 - Warm fondant gently with water until pourable. Lightly drizzle over wings and necks; add food coloring accents if desired.
10 - Arrange assembled swans on a platter. Dust with powdered sugar and add edible gold or silver decorations as preferred.
