Preheat oven to 450°F
In a saucepan bring to a simmer water, milk, butter, salt, sugar, vanilla
Take off heat and sift in flour, and stir until ball forms.
Place back onto stove top on medium heat mix dough until film forms on the bottom of sauce pan
Let dough cool for 15 minutes.
On medium speed with a electric mixer break up the dough and add 1 egg at a time, until all eggs are incorperated.
Reserve about ¼ of the pate a choux for swan heads
Fill piping bag with a 4B wilton piping tip for the body of the swan and squeeze out a circle then slowly pull away as your pressure lightens to create the elongated tail.
Bake in preheated oven for 25-30 minutes
In the meantime pipe the swan heads with the remaining pate a choux.
Using a wilton 8 tip pipe a S or a question mark. Then going back to the top tip pipe a dollop and pull away to get the beak and head of the swan. (make extra swan heads)
Bake heads for 10-12 minutes
Take the swan and cut the top off, it should be hallow. Take the top portion and cut vertically from the top to bottom to create the wings
In a electric mixer prepare your cream
Beat cold heavy whipping cream with powder sugar and add vanilla beat until stiff peaks form. For optimum results cool your mixing bowl in the freezer before whipping cream
Transfer cream to pipping bag and pipe into bottoms of swan body. Insert wings on top of cream making them stand more the just lay on top and insert swan head in between the wings. Dust with powder sugar and Enjoy!
