Apricot Swan Cream Puffs Recipe

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.

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