# Components:
→ 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 - Combine water, butter, salt, and sugar in a saucepan and bring to a boil. Remove from heat, stir in flour all at once, then return to medium heat. Stir continuously until dough forms a ball and pulls away from sides, about 2 minutes.
03 - Allow dough to cool slightly, then beat in eggs one at a time until smooth and glossy.
04 - Transfer dough to a piping bag with a medium round tip. Pipe 12 oval shapes on the baking sheet for bodies. Using a small round tip, pipe 12 S-shaped necks on the same tray.
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 with powdered sugar and vanilla extract until stiff peaks form.
07 - Slice off the top third of each choux body. Cut tops in half lengthwise to form wings. Fill bottom halves with cream, attach wings on each side and place S-shaped neck at the front. Dust with powdered sugar.
