# List of Ingredients:
→ Choux Pastry
01 - 1/2 cup water
02 - 3 tbsp unsalted butter
03 - 1/4 tsp salt
04 - 1/2 tsp granulated 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
# How to Make It:
01 - Preheat the 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 and stir in all the flour at once. Return to medium heat and stir continuously until the dough forms a ball and pulls away from the pan sides, about 2 minutes.
03 - Allow the 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 12 oval shapes onto the prepared baking sheet to form the bodies. Using a small round tip, pipe 12 S-shaped necks on the same sheet.
05 - Bake the bodies for 25 to 30 minutes until golden and crisp. Bake the necks separately for 10 to 12 minutes until similarly golden. Cool completely.
06 - Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
07 - Slice the top third off each pastry body. Halve the tops 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.
