# 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 oven to 400°F and line two baking sheets with parchment paper.
02 - Combine water, milk, butter, salt, and sugar in a saucepan. Bring to a boil. Remove from heat, add flour all at once, and stir vigorously until smooth dough forms and pulls from pan sides.
03 - Return pan to low heat and cook, stirring, for 1 to 2 minutes to slightly dry the dough. Transfer to a mixing bowl and let cool for 5 minutes.
04 - Beat in eggs one at a time until dough is shiny and holds a soft peak after each addition.
05 - Pipe 24 teardrop-shaped bodies and 24 S-shaped necks onto prepared baking sheets using a piping bag fitted 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 wire racks.
07 - Heat milk and vanilla to a simmer. Whisk egg yolks, sugar, and cornstarch until pale. Gradually add hot milk while whisking. Return mixture to pan and cook over medium heat until thick and bubbling. Remove from heat and whisk in butter. Cool thoroughly.
08 - Slice each pastry body horizontally. Cut the top half lengthwise to form wings. Pipe or spoon pastry cream onto the base, insert neck, then arrange wings on each side.
09 - Warm fondant with water until smooth and pourable. Drizzle lightly over wings and necks. Add food coloring detail if desired. Dust with powdered sugar and add edible decorations.
10 - Arrange the assembled swans on a platter for serving.
