Cream Puff Swans

Make an adorable treat that will be the talk of your table.



Becky Low shares her recipe for Cream Puff Swans.
Cream Puffs
1 cup water
1-2 teaspoons sugar
¼ teaspoon salt
½ cup butter
1 cup flour
4 eggs
Ganache or pudding (see below)
Sweetened whipped cream (see below)
Powdered sugar

Method:
Preheat oven to 425 degrees. Use un-greased baking pans or line 2 baking sheets with parchment paper (1 large sheet, one smaller); set aside.



Bring water, sugar, salt and butter to a boil. Add flour all at once and stir vigorously until mixture pulls away from sides of the pan and forms a ball. Remove from heat, cool dough 5 minutes. Add eggs, one at a time, beating well after each addition until egg is completely mixed in (NOTE: when egg is added the mixture at first appears broken or separated; keep beating, it will mix in).



Fill pastry decorating bag with dough, or fill a quart-size freezer ziploc bag which works fine. Using a small writing tip on pastry bag (or clip ⅛-inch small corner off ziploc bag). Form swan heads and necks by piping fourteen 2-3 inch “S” shapes or question marks on the prepared small pan.(NOTE: recipe makes 12 swans, but prepare 14 head/necks in case one breaks). Bake 7-12 minutes or until slightly puffed and golden brown. Remove from oven and cool.



While head and necks are baking, remove writing tip, or cut a larger 1-inch hole in corner of ziploc bag, and create 12 swan bodies on larger prepared baking sheet (approximately 3×2 inch ovals). Bake 15 minutes, reduce heat to 350 degrees, bake 15-20 minutes longer or until puffed, golden and dry inside. Cool. (For a drier inside, turn-off oven, prop door open and allow puffs to cool in the oven.



Cut top from each swan body; cut tops in half lengthwise to create wings. Spoon or pipe ganache/pudding in each puff; top with whipped cream. Insert head in filling; place cut tops on either side to form wings (cut side down). Dust with powdered sugar; place swans on serving plate or shiny tray/mirror to represent lake.



Notes:
Cream puffs transform into elegant swans! They appear to be difficult, but are in reality very simple. Recipe makes approximately 12 Swan Cream Puffs.



Ganache: (Ganache maybe replaced with prepared pudding)
Finely chop or shave 8-ounces chocolate (may substitute chopped or mini chocolate chips). Bring 1-cup whipping cream to a boil, pour over chocolate, stir to mix together chocolate and cream. Allow to set for 1-2 minutes; stir until chocolate is melted and mixture is smooth.



Sweetened Whipping Cream:
Don’t use canned aerosol whipping cream – it has a tendency to wilt too quickly.
Chill bowl and beater well. Whip 1-cup whipping cream until soft peaks begin to form. Add 1-teaspoon vanilla and ¼-cup powdered sugar (or sweeten to taste); continue to whip until firm peaks form.



Becky Low is with The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV . For nutrition research go to www.nationaldairycouncil.org