Wednesday, July 13, 2011

Wedding Swan Cream Puffs

Wedding Swan Cream Puffs

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
2 packages (3.4 ounces each) instant vanilla pudding mix
2 tablespoons seedless raspberry jam, optional
Confectioners' sugar

In a heavy saucepan over medium heat, bring the 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 small hole in the corner of pastry bag or heavy-duty resealable plastic bag; insert round pastry tip. Fill bag with batter. On a greased baking sheet, pipe 3 dozen 2-inch long "S" shapes for the swan necks, making a small dollop at the end of each for the head. Bake at 400 degrees for 5-8 minutes or until golden brown. Remove to wire racks to cool.

For swan bodies, drop remaining batter by 36 level tablespoonfuls 2 inches apart onto greased baking sheets. With a small icing knife or spatula, shape batter into 2-inch x 1-1/2 inch teardrops. Bake at 400 degrees for 30-35 minutes or until golden brown. Cool on wire racks.

Meanwhile, prepare pudding according to package directions for pie filling; chill.

Just before serving, cut off top third of swan bodies; set tops aside. Remove any soft dough inside. Spoon filling into bottoms of puffs. Top each with a small amount of jam if desired. Cut reserved tops in half lengthwise to immediately.

Yield: 3 dozen

-Pudding makes these swans a last-minute dessert. If you want to refrigerate the cream puffs several hours before serving, consider filling with sweetened whipped cream instead.

Recipe and picture from

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