Cream Puff Swans

Subject: Cream Puff Swans Mon Nov 10, 2008 6:01 pm

Cream Puff Swans

Cream Puffs

1/2 cup shortening

1/8 tsp salt

1 cup boiling water

1 cup sifted flour

3 eggs, unbeaten

Add shortening and salt to boiling water and stir over medium heat until mixture boils

Lower heat; add flour all at once and stir vigorously until mixture leaves the sides of pan

Remove from heat and add 1 egg at a time, beating thoroughly after each addition

Shape on an ungreased cookie sheet using 1 tsp or tbsp of paste for one puff (depending upon size) a pastry bag may be used Bake in hot oven 450F 20 minutes, reduced temperature to moderate 350F and bake about 20 minutes longer. Remove from oven and place on rack to cool

When cold, make slit on one side of each puff with sharp knife and fill with whipping cream topping ice cream or pie filling

Makes large 12 to 48 small puffs

Cream Puff Swans

1 recipe Cream Puffs

Whipped Cream Topping or vanilla ice cream

Form 8 large cream puffs on baking sheet and bake as directed

Place remaining cream puff mixture in pastry tube and force S shaped-pieces through large plain tip onto greased baking sheet to form swan necks

Force out small, pointed pieces for tails

Bake in hot oven 450F until double in size, and then reduce temperature to slow 300F and bake about 20 minutes longer

Cool

Cut off 1/3 of top of cream puff and fill with cream

Cut top into halves and press into filling on each side to represent wings

Insert neck and tail into filling

Makes 8 swans

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