Swan Cream Puffs Recipes

Steps:

• 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.

Steps:

• Pate a Choux: Place an 11-by-17-inch piece of parchment lengthwise on work surface. Using a pencil and ruler, draw sets of parallel lines to make a grid that will be the guide for piping out the swans: Starting 3/4 inch up from the bottom edge, draw a line across the paper. Draw a second parallel line, 2 1/2 inches above the first. Draw a third parallel line, 1 inch above the second line, and a fourth line 2 1/2 inches above the third. Draw another line 1 inch above the fourth line, and a sixth line 2 1/2 inches above that. This should leave a 3/4-inch border at the top. Place parchment, pencil-side down on an 11-by-17-inch unrimmed baking sheet. Set aside.
• Preheat oven to 450 degrees. In a medium saucepan, heat butter, granulated sugar, salt, and 1 cup water over medium; bring to a boil. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides of pan and a film forms on bottom, about 3 minutes.
• Transfer to the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed until slightly cooled, 1 1/2 to 2 minutes. With mixer on low speed, add 4 eggs, one at a time, beating until each is fully incorporated and a soft peak forms when you touch dough with your finger.
• Fit a large 18-inch pastry bag with a 1/2-inch round tip (such as Ateco #806). Fill with a generous three-quarters of the dough. Fit a small pastry bag with an 1/8-inch round tip (such as Ateco #11). Fill with remaining dough. Using the large pastry bag, squeeze out 18 large teardrops of dough onto prepared baking sheet, spacing 1 inch apart and staying between the lines. Form the heads: On a separate parchment-lined unrimmed baking sheet, using the small pastry bag, squeeze out 18 small S shapes, like question marks but with the second end slightly curved as well. Make a pointed beak by pulling up the tip at the edge of the head.
• Brush beaten egg over swan bodies and heads. Bake bodies 10 minutes, then reduce oven temperature to 375 degrees and add heads. Continue baking until golden and airy, about 25 minutes. Transfer sheets to wire racks and let cool completely, about 1 hour.
• Assembly: Gently slice off top of bodies with a sharp serrated knife. Cut tops in half. Working quickly, fill each body with a small scoop of ice cream. Place both pieces of the top back on ice cream to simulate wings; place a head into the ice cream at the point where the two wings meet. Transfer swans to a baking sheet and freeze until ready to serve.
• Place chocolate in a medium bowl. Heat cream over medium; pour over chocolate. Let stand 5 minutes; stir until smooth. Let cool at room temperature until ready to use. Spoon a pool of chocolate sauce on each plate and top with a swan. Dust with confectioners' sugar. Serve immediately.

Steps:

• 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 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 degrees F 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 degrees F 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.