Elements:

• Choux
• Chantilly cream

Equipment:

• Nozzles
• Piping bags
• Medium pan
• Wooden spoon / Heatproof spatula
• Sieve
• Stand mixer
• Whisk

Ingredients for choux:

• 125g milk
• 125g water
• 125g butter
• 10g sugar
• 5g salt
• 150g plain flour
• 5 eggs

Ingredients for Chantilly cream:

• 250ml Double cream
• 20g Icing sugar
• 1tsp vanilla paste

Ingredients for garnishing (optional)

• Fruits e.g. strawberries / raspberries / blackberries
• Gold leaf

Method:

1. Preheat oven to 180°C.
2. To make the choux, bring milk, water, butter, sugar and salt to a boil.
3. Take off the heat and stir in sifted flour.
4. Once the flour is incorporated fully, return to the heat and stir for about two to three minutes on a medium heat.
5. Transfer the mixture into a standing mixer and turn up the speed to medium high. Add one egg at a time making sure that each egg is fully incorporated before adding the next.
6. Transfer the mixture into a piping bag fitted with a star nozzle.
7. Pipe the choux pastry in the shape of swan bodies and necks. Dust with icing sugar.
8. Bake the swan 'bodies' in the oven for 20 minutes, and swan 'necks' for 10 minutes.
9. Whip the cream with sifted icing sugar and vanilla paste until stiff peaks, but not grainy.
10. Allow choux to cool for 5 minutes before assembling with cream and fruits.