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Yield
10 servings

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

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