To make the swans I used a large star piping tip to form large teardrop shapes of choux pastry batter onto a parchment lined baking sheet. If you don’t have a piping bag, then a large Ziploc bag with the corner snipped off will do. For the heads and necks, trace out large number 2’s in pairs on parchment paper, one as it is normally written and one it’s reflection. Flip the parchment paper over on the baking pan and use your tracings as a guide to pipe a 4 to 5 centimeter line of choux pastry batter over the outlines. Squeeze a little more onto the tops of the outlines to form the heads, pulling the piping bag away to form a point that represents the beaks. The necks and beaks should be baked separately from the bodies because they will bake more quickly. Bake the bases first and then when the color of the heads is approximately the same as the bodies they are done; usually about 10 minutes or a little longer.