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Cream Puff Swan Variation

Yield 10 servings


  • 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

How to Make It

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

  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.

  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.

  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.

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

Oxmoor House Homestyle Recipes