Grandpa's farm was the setting for our serviceman son's wedding to his German bride. The reception included special touches like these impressive elegant pastries. They look beautiful and taste marvelous.
- 1 cup water
- 1/2 cup butter, cubed
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 2 tablespoons seedless raspberry jam, optional
- Confectioners' sugar
- 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 400° for 30-35 minutes or until golden brown. Cool on wire racks.
- Meanwhile, prepare pudding according to package directions for pie filling; chill.
- Just before serving, cut off top third of swan bodies; set tops aside. Remove any soft dough inside. Spoon filling into bottoms of puffs. Top each with a small amount of jam if desired. Cut reserved tops in half lengthwise to form wings; set wings in filling. Place necks in filling. Dust with confectioners' sugar. Yield: 3 dozen.
Originally published as Wedding Swan Cream Puffs in Down the Aisle Country-Style 2000, p44
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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