Chantilly Swans - cooking recipe

Ingredients

3 tbsp butter, finely chopped
1 tbsp granulated sugar
2/3 cup flour
3 None eggs
1 1/2 cups heavy cream
1 tsp vanilla extract
2 tbsp powdered sugar, plus additional, for dusting

Preparation

Preheat the oven to 425\u00b0F. Grease 2 large baking pan..
For the choux pastry, combine 2/3 cup water, butter and granulated sugar in a medium saucepan on medium heat; bring to a boil. Add flour; beat with a wooden spoon until mixture comes away from bottom of pan. Transfer pastry to a medium bowl; let stand 1 min. Beat in two of the eggs, one at a time, until pastry becomes smooth and glossy but still holds its shape.
Spoon three-quarters of the pastry into a piping bag fitted with a 1/2-inch plain tip. Pipe eight 2 1/2 x 1 1/2-inch swan bodies, about 2 inches apart, on prepared pan. Spoon remaining pastry into a piping bag fitted with a 1/8-inch plain tip. Pipe eight swan necks, 2 1/2 inches high on second pan. Brush bodies with lightly beaten remaining egg.
Bake swan necks 5 mins. Cool on pan on wire rack.
Bake swan bodies 10 mins. Reduce oven temperature to 325\u00b0F. Bake bodies a further 20 mins. Turn off oven, cool puffs in oven with door ajar.
For the chantilly cream, beat cream, vanilla and sifted powdered sugar in a large bowl with an electric mixer until firm peaks form. Refrigerate until ready to serve.
Using a serrated knife, cut the top third off the swan bodies. Cut this piece in half to make wings.
Spoon three-quarters of the cream into piping bag fitted with a 1/2-inch star tip. Pipe cream into bodies. Arrange wings and neck on bodies.
Spoon remaining cream into another piping bag fitted with a 1/8-inch star tip. Pipe cream between wings. Sprinkle with additional sifted powdered sugar.