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Cream Puff Swans

 Cream Puff Swans
Alice Krohn's favorite pastime is planning parties, especially eye-catching dishes to serve at that them. These swan-shaped puffs are examples of the surprising treats guest at gatherings in her Maryland home enjoy. "It's fun to watch folks' eyes widen when I bring out these goodies.—Alice Krohn, Catonsville, Maryland
36 ServingsPrep: 40 min. + chilling Bake: 40 min.


  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 eggs
  • Pastry bag or heavy-duty resealable plastic bag
  • #5 round pastry tip
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • Confectioners' sugar, optional


  • In a heavy saucepan over medium heat, bring water and butter to a
  • boil. Add flour and salt 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; beat until smooth. Cut a small
  • hole in the corner of pastry or plastic bag; insert round tip. Add
  • 1/2 cup batter.
  • On a greased baking sheet, pipe 36 2-in.-long S shapes for necks,
  • making a small dollop at end of each for heat. Bake at 400° for
  • 10 minutes or until golden. Remove to wire racks to cool.
  • Drop remaining batter by level tablespoons 2 in. apart onto greased
  • baking sheets. With a small icing knife, shape batter into 2-in. x
  • 1-1/2-in. teardrops. Bake at 400° for 30-35 minutes or until

2 of 2

Cream Puff Swans (continued)

Directions (continued)

  • golden. Remove to wire racks to cool.
  • Prepare pudding according to package directions; chill. Just before
  • serving, cut off top third of swan bodies; set aside. Spoon pudding
  • into bottoms of puffs. Cut reserved top in half lengthwise for form
  • wings; set wings in pudding. Place necks in pudding. Dust with
  • confectioners' sugar if desired. Yield: 3 dozen.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.