Line at least two baking sheets with silicone mats or parchment paper, or grease pans well.

Preheat oven to moderately hot 375°F/190°C/gas mark 5 .

In a small saucepan, combine butter,  milk, water, sugar  and salt. Heat until  milk and water boils and butter melts, then remove from stove.

Add flour all at once by sifting well  and beat the mixture until the dough pulls away from the sides of the pot.

Set aside for about 5 minutes or dough is cool enough to touch.

Add one egg at a time  and beat until well combined. Add remaining eggs individually, beating vigorously after each addition. Resulting mixture should be somewhat glossy, very smooth, and somewhat thick.

Using a ¼” (6 mm) tip on a pastry bag, pipe out about 11 swan heads. You’re aiming for something between a numeral 2 and a question mark, with a little beak if you’re skilled and/or lucky.

Remove the tip from the bag and pipe out 11 swan bodies. These will be about 1.5” (40 mm) long, and about 1” (25 mm) wide. One end should be a bit narrower than the other.

Bake the heads  for 10 minutes and bodies  for about 27 minutes until golden and puffy.

Remove the pastries to a cooling rack, and let cool completely before filling.

Cream cheese Chantilly

Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream cheese ,sugar and vanilla extract and beat until everything mix well.While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.  Do not over-whip.

Assembly

Take a swan body and use a very sharp knife to cut off the top ½.

Cut the removed top down the center to make two wings.

Dollop a bit of filling into the body, insert head, and then add wings.

Your first attempt will probably not look like much, but the more you make, the more your bevy of swans will become a beautiful work of swan art.