# What you'll need:
→ Choux Pastry
01 - 1/2 cup water
02 - 3 tbsp unsalted butter
03 - 1/4 tsp salt
04 - 1/2 tsp sugar
05 - 1/2 cup all-purpose flour
06 - 2 large eggs
→ Vanilla Cream Filling
07 - 3/4 cup 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 quickly stir in all flour. Return to medium heat, stirring continuously until dough forms a ball and pulls away from pan edges, about 2 minutes.
03 - Cool dough slightly, then beat in eggs one at a time until smooth and glossy.
04 - Transfer dough to a piping bag fitted with medium round tip. Pipe 12 oval shapes for bodies on baking sheet. Using a smaller round tip, pipe 12 S-shaped necks on the same sheet.
05 - Bake bodies for 25 to 30 minutes and necks for 10 to 12 minutes until golden and crisp. Allow to cool completely.
06 - Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
07 - Slice off top third of each body. Cut tops in half lengthwise to form wings. Fill bottom halves with whipped cream, position wings on each side, and attach S-shaped neck at the front. Lightly dust with powdered sugar.
