[X]

Home > Recipes > Apricot Swan Cream Puffs

Apricot Swan Cream Puffs Recipe

Apricot Swan Cream Puffs Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Creating unusual desserts is a specialty of our food staff. We serve these pretty cream puffs many times through the year for special occasions or just simply to brighten someone's day.

[X]

Rate Apricot Swan Cream Puffs Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Apricot Swan Cream Puffs Recipe

Prep: 30 min. Bake: 4o min.

Yield: 12 Servings

30 40 70

Ingredients

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
FILLING:
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, beaten
2 tablespoons butter
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
About 3/4 cup chocolate syrup
2/3 cup apricot preserves
Confectioners' sugar

Directions

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° 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° 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. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 304 calories, 14 g fat (8 g saturated fat), 137 mg cholesterol, 229 mg sodium, 40 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Apricot Swan Cream Puffs in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p10

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

More recipes like this:

More Recipe Collections:
Baby Shower Recipes Bridal Shower Recipes Chocolate Recipes Christmas Desserts Christmas Recipes Desserts Mother's Day Pastry Recipes Mother's Day Recipes Potluck Desserts Potluck Recipes

Serve with:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Apricot Swan Cream Puffs

Apricot Swan Cream Puffs

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Nov. 26, 2009 by sswimmomm

Christmas tradition for dessert at our house for years now. I bake the necks on a seperate small cookie sheet as they cook sooner than the swan bodies.