# Ingredient list:
→ 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 - 7 fl oz heavy cream
08 - 1 tbsp powdered sugar
09 - 1/2 tsp vanilla extract
→ Decoration
10 - Powdered sugar, for dusting
# Step-by-Step Guide:
01 - Preheat the 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 stir in all-purpose flour at once. Return to medium heat and stir continuously until dough forms a ball and pulls away from the 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 the bodies onto the prepared baking sheet. Then use a small round tip to pipe twelve S-shaped necks on the same sheet.
05 - Bake the bodies for 25 to 30 minutes and the necks for 10 to 12 minutes, until golden and crisp. Let cool completely.
06 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Slice off the top third of each choux body. Cut the tops in half lengthwise to create wings. Pipe or spoon cream into the bottom halves, insert two wings on each side, and place an S-shaped neck at the front. Dust lightly with powdered sugar.
