Cream Puff Swans

By LoriCaputo

Ingredients

• Puff Pastry

Preparation

Step 1

To make cream puff swans, pipe batter with a fluted tip in a zigzag to form the swan’s bodies; sprinkle with coarse sugar. Pipe dough into question mark shapes with a flat tip. Cut the baked swans’ bodies in half horizontally. Reserve the sugar sprinkled tops to form wings. Pipe whipped cream over the bottom halves with a fluted tip. Insert a neck shape in the cream. Cut the tops in half and use each half as a wing