# Ingredients:
→ 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
# Instructions:
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, then remove from heat and stir in flour all at once. Return to medium heat, stirring continuously until dough forms a ball and pulls away from the 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 fitted with a medium round tip. Pipe 12 oval bodies onto the prepared baking sheet. Using a small round tip, pipe 12 S-shaped necks on the same sheet.
05 - Bake bodies for 25 to 30 minutes and necks for 10 to 12 minutes, until golden and crisp. Allow pastries to cool completely.
06 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Slice the top third off each choux body. Cut the tops lengthwise in half to form wings. Fill the bottom halves with cream, insert two wings on each side, and place an S-shaped neck at the front. Dust pastries lightly with powdered sugar.
