I’ve made pate a choux pastry, eclairs and other shapes numerous times, my biggest problem over the years was the baking. I’d constantly burn them(I blame it on the oven..of course.), following the recipes from different sources. Sometime they would bake well, other times not, clearly I was worried they would either fall or that I would burn them. I decided to try my own approach and use my instincts and it worked. I baked them in 3 different temperatures and they came out golden brown.
Transfer the dough into a mixing bowl and let cool.
Preheat oven to 480F(250C)
Place a small heat proof dish with water on the lowest rack into the oven.
One egg at a time
Once slightly cooled you can now cut the top part of the pastries in half to form the Swan’s Wings.
Piping the neck and a head