# What You'll Need:
→ Choux Pastry
01 - 1/2 cup water
02 - 3 tbsp unsalted butter
03 - 1/4 tsp salt
04 - 1/2 tsp sugar
05 - 5 tbsp 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
# Directions:
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 and stir until dough forms a ball and pulls away from the pan 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 with a medium round tip. Pipe 12 oval shapes onto the prepared baking sheet for the bodies. Using a small round tip, pipe 12 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 brown and crisp. Cool completely.
06 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Slice off the top third of each body. Cut tops in half lengthwise to form wings. Pipe or spoon cream into the bottom halves, place two wings on each side, and attach an S-shaped neck at the front. Lightly dust with powdered sugar.
