Ingredients:

1. Choux Pastry Dough

2. Chantilly Cream

Preparation:

1. Place a round or fluted nozzle onto the end of the piping bag and fill this with the Choux Pastry Dough

2. On a baking sheet, make shapes similar to drops of water with the dough, approximately 4 cm wide (body of the swan). First proceed with the base, then give it volume.

3. With a finer nozzle, pipe the swan's head.

4. Bake

5. Cut the drop at 2/3 of its height, then cut the remaining 1/3 in 2 lengthwise portions (the swan's wings)

6. Garnish the body of the swan with the chantilly cream using the fluted nozzle and then add the swan's head and two wings.

7. Place in refrigerator

8. Sprinkle with icing sugar before serving