# Ingredient List:
→ 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)
# Directions:
01 - Set 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 dough pulls from the sides.
03 - Return pan to low heat and stir dough for 1 to 2 minutes to dry it. Transfer 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 glossy and forms soft peaks.
05 - Using a piping bag with a 1 cm round tip, pipe 24 teardrop shapes for bodies and 24 S-shapes for necks onto prepared 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 until simmering. Whisk yolks, sugar, and cornstarch until pale; gradually add hot milk, then return to pan and cook over medium heat, whisking until thick. Remove from heat and stir in butter. Chill until cool.
08 - Slice swan bodies horizontally; cut top halves lengthwise for wings. Pipe or spoon pastry cream on bases, insert necks, and arrange wings.
09 - Warm fondant gently with water until pourable. Drizzle over wings and necks, adding color details if desired.
10 - Arrange swans on a platter. Dust with powdered sugar and add decorative accents as desired.
