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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
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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
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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