Wedding Swan Cream Puffs Recipe

5 1 4
Wedding Swan Cream Puffs Recipe
Wedding Swan Cream Puffs Recipe photo by Taste of Home
Publisher Photo

Wedding Swan Cream Puffs Recipe

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5 1 4
Publisher Photo
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.
MAKES:
36 servings
TOTAL TIME:
Prep: 1-1/2 hours + chilling Bake: 35 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 1-1/2 hours + chilling Bake: 35 min. + cooling

Ingredients

  • 1 cup water
  • 1/2 cup butter (no substitutes)
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • Pastry bag or heavy-duty resealable plastic bag
  • #7 round pastry tip
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 2 tablespoons seedless raspberry jam, optional
  • Confectioners' sugar

Directions

In a heavy saucepan, bring water, butter and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand 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 or plastic bag; insert tip. On a greased baking sheet, pipe thirty-six 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 the 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 filing. Place necks in filling. Dust with confectioners' sugar; serve immediately. Yield: 3 dozen.
Tip: Pudding makes these swans a last-minute dessert. If you want to refrigerate the cream puffs several hours before serving, consider filling with sweetened whipped cream instead.
Originally published as Wedding Swan Cream Puffs in Down the Aisle Country-Style 2000, p44

  • 1 cup water
  • 1/2 cup butter (no substitutes)
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • Pastry bag or heavy-duty resealable plastic bag
  • #7 round pastry tip
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 2 tablespoons seedless raspberry jam, optional
  • Confectioners' sugar
  1. In a heavy saucepan, bring water, butter and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand 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 or plastic bag; insert tip. On a greased baking sheet, pipe thirty-six 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 the 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 filing. Place necks in filling. Dust with confectioners' sugar; serve immediately. Yield: 3 dozen.
Tip: Pudding makes these swans a last-minute dessert. If you want to refrigerate the cream puffs several hours before serving, consider filling with sweetened whipped cream instead.
Originally published as Wedding Swan Cream Puffs in Down the Aisle Country-Style 2000, p44

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Terralee1 User ID: 6815167 94440
Reviewed Aug. 14, 2012

"awesome...out of this world....the presentation alone is worth 5 stars....the texture and flavor another10 stars"

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