# Components:
→ Choux Pastry
01 - 1/2 cup water
02 - 3 tbsp unsalted butter
03 - 1/4 tsp salt
04 - 1/2 tsp sugar
05 - 2/3 cup all-purpose flour
06 - 2 large eggs
→ Vanilla Cream Filling
07 - 7 fl oz heavy cream
08 - 1 tbsp powdered sugar
09 - 1/2 tsp vanilla extract
→ Decoration
10 - Powdered sugar, for dusting
# Method:
01 - Preheat oven to 390°F. Line a baking sheet with parchment paper.
02 - In a saucepan, combine water, butter, salt, and sugar. Bring to a boil. Remove from heat and immediately stir in the flour until combined. Return to medium heat and stir continuously until dough forms a ball and pulls away from the pan sides, about 2 minutes.
03 - Allow dough to cool slightly. Beat in eggs one at a time until the mixture is smooth and glossy.
04 - Transfer dough to a piping bag fitted with a medium round tip. Pipe twelve oval shapes for bodies on the prepared baking sheet. Using a smaller round tip, pipe twelve S-shaped necks on the same sheet.
05 - Bake the bodies for 25 to 30 minutes until golden and crisp. Bake the necks for 10 to 12 minutes. Allow pastries to cool completely on a wire rack.
06 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Slice the top third off each choux body. Cut the tops lengthwise in half to create wings. Pipe or spoon cream into the bottom halves, arrange two wings on each side, and place an S-shaped neck in front. Dust lightly with powdered sugar.
