1. Put water, salt, sugar, and butter in a pot, heat over medium heat and stir a little to make the grease evenly distributed. When it is boiling, turn to low heat and pour in all the flour at once.
2. Stir quickly so that the flour and water are completely mixed together
3. Stir the batter to dissipate heat. When the batter is not too hot, add a small amount of eggs, and stir completely until the batter has absorbed all the eggs, and then add another time.
4. Use chopsticks to pick up the batter, the batter is in the shape of an inverted triangle, and the sharp corner is about 4cm from the bottom, and it will not slip off.
5. Put the stirred batter into a piping bag with a 1cm diameter flat mouth flower mouth, and squeeze it into a round shape (making ice cream puffs) and a drop shape (the body of the swan puff, with a dip on the surface at a certain distance on the baking tray. Make a few marks with the water-filled fork to avoid uneven expansion of the puff.) After spraying the surface with water, put it into a preheated 180℃ oven, middle layer, and fire up and down for 25 minutes.
6. Put the remaining batter into the fresh-keeping bag, cut a small opening in the fresh-keeping bag, write "2" on the baking tray and squeeze it into the neck of the swan. At the end, squeeze it to make the head and then lengthen the mouth, or vice versa Put it in a preheated 180℃ oven, middle level, up and down, and fire for 7 minutes.
7. Beat the egg yolk with a whisk until it is thick and slightly whitish in color.
8. Mix low-gluten flour and cornstarch through a sieve into the egg yolk paste. Stir gently to mix the flour and egg yolk paste evenly.
9. Add sugar to the milk, pour it into the milk pan and boil until boiling. Slowly pour 1/3 of the boiled milk into the prepared egg yolk batter. Stir while pouring, and after stirring evenly, pour all the egg yolk batter into the milk pot. Mix gently and add a few drops of vanilla extract.
10. Reheat the milk pan over a low heat, stirring constantly while heating, until the batter is boiling, then immediately remove from the heat. After leaving the fire, continue to stir until the custard is almost cooled, and put it in the refrigerator.
11. Whip the whipped cream until it can maintain the pattern, mix it with the egg custard, mix it with a rubber spatula, put it in a piping bag and keep it in the refrigerator for later use. Before eating, cut the puff from 1/2 place, and cut the top off again. The two halves form wings. Squeeze the lower half into the refrigerated cream filling, squeeze the cream filling in the middle, cover the wings, insert the grilled neck into the body, dot the eyes with chocolate sauce, and sprinkle with powdered sugar for decoration.
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