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1
Preheat the oven to 425u00b0F. Grease 2 large baking pan..
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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.
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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.
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4
Bake swan necks 5 mins. Cool on pan on wire rack.
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5
Bake swan bodies 10 mins. Reduce oven temperature to 325u00b0F. Bake bodies a further 20 mins. Turn off oven, cool puffs in oven with door ajar.
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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.
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7
Using a serrated knife, cut the top third off the swan bodies. Cut this piece in half to make wings.
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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.
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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.
