Preheat oven to 200 degrees Celcius. Line two baking pans with parchment paper.
Using the larger bag with the star tip, pipe dough in 2 1/2 inch long teardrops until you have used up 3/4 of the paste.
Brush with egg wash.
With the smaller bag, pipe the remaining 1/4 of the paste for the head and neck by making a reverse 'S' shape. Let the paste to puddle a bit when you start to make the head a bit bigger. Place a slivered almond on the head to form a beak. Do not brush with egg wash.
Bake the swans
Place the swans and bodies in a preheated 200 degrees Celcius oven.
Bake the heads for 5 to 8 minutes, depending on thickness. Remove and let cool.
Bake the bodies for 20 to 25 minutes. Allow to cool.
Assemble the swans
When the teardrops have cooled, use a serrated knife to cut them in half. Remove the top half of the teardrop and cut in half again to form the wings.
Fill a pastry bag with whipped cream and pipe the cream onto the bottom of the tear drop.
Fit the wings onto the body with the wings tipped upward.
Place a head between wings and transfer swans to individual serving plates.
Add a pool of sauce: Chocolate, raspberry or crème anglaise (vanilla sauce).