Good luck making it & enjoy!!!
Step 1: Template
Step 2: Choux Pastry
120 ml whole milk
120 ml water
pinch of salt and pinch of sugar
120 g of butter
140 g of flour
(piping bag is needed too)
Pour milk, water in a saucepan and add butter with salt and sugar. Heat the pan on a low heat until the butter melts. Turn up the heat and make it boil for couple of seconds. Then put this mixture in the plastic bowl add all the flour slowly and start mixing it with the mixer. After mixing the flour put the mixture back into the saucepan and add eggs one by one mixing well after adding each. It will seem that it will never intergrate but if you mix it long enough you will see it will integrate in the end (I usually mix it with a wooden spoon). After adding 5th egg the pastry will come out glossy and soft (you can see it on the picture below). p.s. you can use 3 eggs instead of 5 but I think 5 is better. Then put the mixture in a piping bag with a round nozzle and pipe it out on the pre-prepared swan shape on the baking foil as shown on the picture. Bake it for about 18 minutes, gas mark 5. When it is ready, take it out and cool it down . After the swan is cooled down, put it in the freezer to make it strong. (It only takes 15 minutes to defrost it, so take it out from the freezer 10 minutes before serving it).
Step 3: Making the Cream
500 ml or 600 ml of double cream
Couple of drops of vanilla essence
Half a pint of icing sugar
Put all ingredients in a bowl and mix it with the mixer until the mixture gets thick. Simple as that!
Step 4: Putting the Swan Together
Step 5: Final Touches!
I hope my instructions were helpful and clear! Bon apetit!