# What You'll Need:
→ 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)
# Step-by-Step Guide:
01 - Set the oven to 400°F. Line two baking sheets with parchment paper.
02 - In a saucepan, bring water, milk, butter, salt, and sugar to a boil.
03 - Remove from heat, add flour all at once, and stir vigorously until the dough is smooth and pulls away from the pan sides.
04 - Return the pan to low heat and cook, stirring constantly, for 1 to 2 minutes.
05 - Transfer dough to a bowl, cool for 5 minutes, then beat in eggs one at a time until the dough is glossy and holds soft peaks.
06 - Using a piping bag with a 1 cm round tip, pipe 24 tear-drop shapes for bodies and 24 S-shaped necks onto baking sheets.
07 - Bake bodies for 20 to 22 minutes until golden and puffed, and necks for 10 to 12 minutes. Cool completely on wire racks.
08 - Heat milk and vanilla to simmer. Whisk egg yolks, sugar, and cornstarch until pale; gradually combine with hot milk. Return to heat and cook, whisking until thick and bubbling. Remove from heat, add butter, and cool fully.
09 - Slice each puff horizontally; cut the top half lengthwise for wings. Fill base with pastry cream, insert neck, and position wings on sides.
10 - Warm fondant gently with water until pourable. Drizzle over wings and necks, adding optional colored details.
11 - Arrange swans on a serving platter, dust with powdered sugar, and add decorative accents as desired.
