Ingredients1 h 10 m servings
- In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
- Cut a hole in the corner of a pastry or plastic bag; insert a #10 pastry tip. On a greased baking sheet, pipe twelve 3-in. long S shapes for the swan necks, making a small dollop at the end for head. Bake at 400 degrees F for 8-10 minutes or until golden brown. Remove to wire rack to cool.
- For each swan body, drop remaining batter by heaping teaspoonfuls 2 in. apart onto greased baking sheets. With a small icing knife or spatula, shape batter into 2-1/2-in. x 2-in. teardrops. Bake at 400 degrees F for 30-35 minutes or until golden brown. Cool on wire racks.
- For filling, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Gradually stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and extracts. Refrigerate until cool.
- Just before serving, spoon about 1 tablespoon chocolate syrup onto serving plates. Cut off top third of swan bodies; set tops aside. Remove any soft dough inside. Spoon 1 tablespoon apricot preserves into bottom of puffs; add filling. Set necks in filling. Cut reserved tops in half lengthwise to form wings; set wings in filling. Place swans on prepared plates. Dust with confectioners' sugar.
ReviewsRead all reviews 5
I'm giving this a 5 rating because it is such a stunning dessert idea. We had these on a cruise and I wanted to make them for several family members who have July birthdays. I highly recommend...
I'm reviewing the cream puff recipe and instructions as I made my own pudding for the filling. The recipe was easy to make and beautiful coming out of the oven. For a first timer I am very happy...
used stabilized whipped cream to secure neck and body. Made a raspberry sauce to go with this dessert.
I made the swan puffs but with a regualar cream puff filling. They were delicious and everybody was so impressed. I can't wait to try it with apricot filling!