Directions

• In a heavy saucepan over medium heat, bring the 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 small hole in the corner of pastry bag or heavy-duty resealable
• plastic bag; insert round pastry tip #7. Fill bag with batter. On a
• greased baking sheet, pipe 3 dozen 2-in.-long "S" shapes for the
• swan necks, making a small dollop at the end of each for the head.
• Bake at 400° for 5-8 minutes or until golden brown. Remove to
• wire racks to cool.
• For swan bodies, drop remaining batter by 36 level tablespoonfuls 2
• in. apart onto greased baking sheets. With a small icing knife or
• spatula, shape batter into 2-in. x 1-1/2-in. teardrops. Bake at