# 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
# Preparation Steps:
01 - Preheat 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. 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 pan sides, about 2 minutes.
03 - Let dough cool slightly, then 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 for the bodies on the prepared tray. 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 and crisp. Cool completely on a wire rack.
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 lengthwise to create wings. Pipe or spoon cream into the bottom halves, attach two wings per side, and place an S-shaped neck at the front. Dust with powdered sugar.
