Cream Puffs that Soar

I have always loved cream puffs.  I also love food that is artistically prepared to create a visual pun of sorts.  And so, swan cream puffs have been a favorite easy, creative tea treat since I first learned the words pâte à choux.

The following recipe (found on a number of sites online) adds a tasty twist with the addition of almond and apricot flavors.  Serve with a butterflied strawberry on the side and you have a delicate and delicious tea dessert.

Prep Time: 30 Min
Cook Time: 40 Min
Ready In: 1 Hr 10 Min
Yield 12 servings

Ingredients 

• 1 cup water 
• 1/2 cup butter (no substitutes) 
• 1/4 teaspoon salt 
• 1 cup all-purpose flour 
• 4 eggs 

FILLING: 

• 1/3 cup sugar 
• 2 tablespoons cornstarch 
• 1/8 teaspoon salt 
• 2 cups milk 
• 2 egg yolks, beaten 
• 2 tablespoons butter or margarine 
• 1 1/2 teaspoons vanilla extract 
• 1/4 teaspoon almond extract 
• 3/4 cup chocolate syrup 
• 2/3 cup apricot preserves 
• confectioners' sugar 

Directions 

• In a heavy saucepan over medium heat, bring water, butter and salt to a boil. 
• Add flour all at once; stir until a smooth ball forms. 
• Remove from the heat; let stand for 5 minutes. 
• Add eggs, one at a time, beating well after each addition. 
• Beat until smooth and shiny. 
• Cut a hole in the corner of a pastry or plastic bag; insert a #10 pastry tip. 
• On a greased baking sheet, pipe twelve 3-in. long S shapes for the swan necks, making a small dollop at the end for head. 
• Bake at 400 degrees F for 8-10 minutes or until golden brown. 
• Remove to wire rack to cool. 

• For each swan body, drop remaining batter by heaping teaspoonfuls 2 in. apart onto greased baking sheets. 
• With a small icing knife or spatula, shape batter into 2-1/2-in. x 2-in. teardrops. 
• Bake at 400 degrees F for 30-35 minutes or until golden brown. 
• Cool on wire racks. 

• For filling, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk until smooth. 
• Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. 
• Remove from the heat. 
• Gradually stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. 
• Bring to a gentle boil; cook and stir for 2 minutes. 
• Remove from the heat; stir in butter and extracts. 
• Refrigerate until cool. 

• Just before serving, spoon about 1 tablespoon chocolate syrup onto serving plates. 
• Cut off top third of swan bodies; set tops aside. 
• Remove any soft dough inside. 
• Spoon 1 tablespoon apricot preserves into bottom of puffs; add filling. 
• Set necks in filling. 
• Cut reserved tops in half lengthwise to form wings; set wings in filling. 
• Place swans on prepared plates. 
• Dust with confectioners' sugar.

Let your culinary creation take flight!