Chantilly Swans

Directions

1. 1
   Preheat the oven to 425°F. Grease 2 large baking pan..
2. 2
   For the choux pastry, combine 2/3 cup water, butter and granulated sugar in a medium saucepan on medium heat; bring to a boil. Add flour; beat with a wooden spoon until mixture comes away from bottom of pan. Transfer pastry to a medium bowl; let stand 1 min. Beat in two of the eggs, one at a time, until pastry becomes smooth and glossy but still holds its shape.
3. 3
   Spoon three-quarters of the pastry into a piping bag fitted with a 1/2-inch plain tip. Pipe eight 2 1/2 x 1 1/2-inch swan bodies, about 2 inches apart, on prepared pan. Spoon remaining pastry into a piping bag fitted with a 1/8-inch plain tip. Pipe eight swan necks, 2 1/2 inches high on second pan. Brush bodies with lightly beaten remaining egg.
4. 4
   Bake swan necks 5 mins. Cool on pan on wire rack.
5. 5
   Bake swan bodies 10 mins. Reduce oven temperature to 325°F. Bake bodies a further 20 mins. Turn off oven, cool puffs in oven with door ajar.
6. 6
   For the chantilly cream, beat cream, vanilla and sifted powdered sugar in a large bowl with an electric mixer until firm peaks form. Refrigerate until ready to serve.
7. 7
   Using a serrated knife, cut the top third off the swan bodies. Cut this piece in half to make wings.
8. 8
   Spoon three-quarters of the cream into piping bag fitted with a 1/2-inch star tip. Pipe cream into bodies. Arrange wings and neck on bodies.
9. 9
   Spoon remaining cream into another piping bag fitted with a 1/8-inch star tip. Pipe cream between wings. Sprinkle with additional sifted powdered sugar.