# 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 - 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 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, then remove from heat and stir in flour all at once. Return to medium heat, stirring until the dough forms a ball and pulls away from the sides, about 2 minutes.
03 - Allow the dough to cool slightly, then beat in eggs one at a time until the mixture is smooth and glossy.
04 - Transfer the dough to a piping bag fitted with a medium round tip. Pipe twelve oval shapes (bodies) on the prepared baking sheet. Using a small round tip, pipe twelve S-shaped necks on the same tray.
05 - Bake the bodies for 25 to 30 minutes, and the necks for 10 to 12 minutes, until golden and crisp. Allow to 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 attach an S-shaped neck at the front. Dust lightly with powdered sugar.
