Swan Cream Puffs

By ldijoe

Ingredients

• Pastry:
• 1 cup water
• 1/2 cup butter
• 1 cup sifted flour
• 4 eggs
• Filling:
• 3 eggs
• 1 cup flour
• 1 quart milk
• 1 cup sugar
• 1 1/2 tsp. vanilla

Preparation

Step 1

Bodies: Make oval mounds on ungreased baking sheet.
Swan Necks: Put mixture into pastry bag with a 5/8 inch rose tip, pipe out necks, making extra necks to allow for breakage.
Bake bodies 25 to 30 minutes
Bake necks for 10 minutes. Necks and bodies may be frozen in airtight container. Let stand at room temperature 1 hour before filling.

To Assemble Swan:
Cut off the top third of each baked body. Cut the top in half to make the wings. Fill the bottom of the puff with whipped cream filling using a pastry bag. Insert one end of a neck into the cream at one end of the body. Press a wing into the cream on each side of the body Slant the wings slightly upward. Swans may be served immediately or store in refrigerator.

Variations: Ice Cream may be substituted for whipped cream filling topped with Fudge Nut Sauce. Fudge Sauce hardens on the ice cream like the topping on a dipped cone.

Fudge Nut Sauce:
1/2 lb butter
1 (12oz) pkg. chocolate chips (2 cups)
1 cup coarsely chopped walnuts or pecans (6 to 8 oz)
In a double boiler over hot water, melt butter and chocolate chips, stirring until smooth. Stir in nuts. Serve hot. May be refrigerated and reheated. Makes 2 cups.


Cream Filling:
In a saucepan combine eggs, flour and sugar. Gradually stir in milk stirring constantly until thick. Let cool and add vanilla.

Whipped Cream Filling:
1 cup heavy cream (8 oz)
1/2 teaspoon vanilla or 1 teaspoon rum
1 tablespoon sugar

Beat cream until it thickens slightly add sugar and vanilla and continue to beat until it has the consistency of medium stiff peaks. Keep refrigerated until ready to use.