Apricot Swan Cream Puffs 1 cup water 1/2 cup butter (no substitutes) 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 or margarine 1-1/2 teaspoons vanilla extract Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Apricot Swan Cream Puffs cont. 1/4 teaspoon almond extract About 3/4 cup chocolate syrup 2/3 cup apricot preserves Confectioners' sugar 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. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

Apricot Swan Cream Puffs 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Apricot Swan Cream Puffs cont. 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. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008