# What You'll Need:
→ Choux Pastry
01 - 1/2 cup water
02 - 1/4 cup whole milk
03 - 1/4 cup unsalted butter, cubed
04 - 1/2 teaspoon fine salt
05 - 1 teaspoon granulated sugar
06 - 3/4 cup all-purpose flour
07 - 3 large eggs, room temperature
→ Vanilla Pastry Cream
08 - 1 cup whole milk
09 - 1/2 vanilla bean, split or 1 teaspoon vanilla extract
10 - 3 large egg yolks
11 - 1/4 cup granulated sugar
12 - 2 tablespoons cornstarch
13 - 1 1/2 tablespoons unsalted butter
→ Fondant Glaze
14 - 7 ounces white fondant icing
15 - 1 to 2 tablespoons water
16 - Food coloring (optional)
→ Decoration
17 - Powdered sugar for dusting
18 - Edible gold leaf or silver dragées (optional)
# How to Make It:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Combine water, milk, butter, salt, and sugar in a saucepan and bring to a boil. Remove from heat, stir in all flour at once, mixing vigorously until dough is smooth and pulls away from pan sides.
03 - Return pan to low heat, cook while stirring for 1 to 2 minutes to dry the dough slightly. Transfer to a bowl and let cool for 5 minutes.
04 - Beat in eggs one at a time, mixing well after each until dough is glossy and holds a soft peak.
05 - Transfer dough to a piping bag fitted with a 3/8-inch round tip. Pipe 24 tear-drop shapes and 24 S-shaped necks onto prepared sheets.
06 - Bake bodies for 20 to 22 minutes until golden and puffed. Bake necks separately for 10 to 12 minutes. Cool completely on wire racks.
07 - Heat milk with vanilla until simmering. Whisk egg yolks, sugar, and cornstarch until pale. Gradually add hot milk to yolk mixture, then return to saucepan. Cook over medium heat, whisking until thick and bubbling. Remove from heat; whisk in butter. Cool thoroughly.
08 - Slice each choux body horizontally. Cut top half lengthwise to create wings. Pipe or spoon pastry cream onto base, insert neck, then position wings on sides.
09 - Warm fondant with water until smooth and pourable. Drizzle lightly over wings and necks. Add optional food coloring for accents. Arrange pieces on platter, dust with powdered sugar, and add edible decorations as desired.
