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Apricot Swan Cream Puffs

 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.
Nutritional 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.