Cream Puff Swans

I have always loved cream puffs and so when I saw these little swans at a party many years ago, I decided to try making them, using a basic recipe, passed down from my Mom. I think the first time I made them was for my daughter’s 1st Birthday! I most recently made these for a bridal shower, but they will adapt to most any occasion. For a baby shower, try making one or two big ones with a trail of smaller ones to represent a family.

Ingredients: (makes about 24 – 30)

1/2 c butter
1/2 tsp salt
1 c water
1 c flour
4 eggs


Method:
Bring margarine, salt and water to boil in a small pot.
Remove from heat and quickly add 1 cup flour, stirring vigorously, until it completely loosens from sides of pot.
Beat in eggs, separately, with wooden spoon - until smooth.

For the bodies:
Drop by tsp on greased and floured (or parchment paper lined) cookie sheets.
Bake at 450ºF for the first 10 min. Lower temp to 350ºF and bake another 25 - 30 min. Cool.

For the necks:
Fill a decorating tube or bag with about ½ - 3/4 c of the batter and, using a #58 writing tip, write out 30 or so (2 ½ “ tall) question marks on a parchment paper lined cookie sheet. (I like to use my air bake baking sheet for this because it won’t burn them from underneath) They will look way too thin, but they puff up to the right size. Bake at 450ºF for about 5 minutes and then check and don’t leave the oven until they are just a light golden color, maybe another 3 minutes.



To assemble:
Slice horizontally about ¾ of the way up (not in half) - just the top, and set aside. Fill bottoms.
Insert the necks on the right end. If your puffs are a slightly elongated, make sure it’s on a narrow end. If they are totally round, it doesn’t’ matter.
For wings, cut tops in half and insert, cut side into filling, so that the wings stand up.
Place on shiny silver tray or mirror for lake effect. Dust with confectioner’s sugar, using a small sieve.

Filling:
2 cups cooked vanilla pudding. Cool and mix with 1 cup whipped cream