Cream Puff Swan Variation

Oxmoor House
10 servings

Ingredients

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1 cup water
1/2 cup unsalted butter
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
4 eggs
1 egg white, lightly beaten
Sweetened whipped cream

Preparation

Prepare Cream Puff Swans by following instructions for Basic Cream Puffs down through preparation of the baking sheet.

Pipe out an S-shaped neck onto unglazed brown paper, pressing out a slight bulge at one end, and tapering off quickly to a sharp point to form head and beak of swan. Brush each puff lightly with beaten egg white. Bake at 425° for 15 minutes or until golden brown. Remove to wire racks, and cool away from drafts.

Cover another baking sheet with unglazed brown paper. Pipe batter into oblong mounds about 1 1/2 inches wide and 3 inches long to form body of swans. Brush with beaten egg white, and bake at 425° for 25 minutes or until golden brown. Remove to wire racks, and cool away from drafts.

To assemble, slice off top of cream puff body with a serrated knife; remove and discard soft dough inside. Cut top of cream puff in half lengthwise forming 2 long wings.

Fill cream puff body with sweetened whipped cream. Insert neck and wings into whipped cream to resemble a swan. Serve immediately.

Created date

February 2010