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Apricot Swan Cream Puffs

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.

12 ServingsPrep: 30 min. Bake: 4o min.

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

2 of 2

Apricot Swan Cream Puffs (continued)

Directions (continued)

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.

Nutrition 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.