For the choux pastry, heat the butter with the water in a pot until the mixture boils.
Then add the flour and stir until the dough separates from the side of the pot. Gradually add the eggs and work them in. Pour some of the batter into a piping bag and draw 8 question marks about 8cm long on a baking sheet.
These will later form the swan necks. Use a spoon to form 8 heaps from the remaining dough and place them on the baking tray. Bake the necks in the preheated oven at 190°C for about 20 minutes.
Bake for another 40 minutes. Take them out after the baking time and let them cool down.
For the filling, whip the cream until stiff and carefully fold in the vanilla cream. Cut off the upper third of the heaps and halve them. Put some filling on the lower part, stick the halved parts into the filling as wings and finally attach the necks.