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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Creating unusual desserts is a specialty of our food staff. We serve these pretty cream puffs many times through the year for special occasions or just simply to brighten someone's day. Ingredients:
1 cup water |
1/2 cup butter, cubed |
1/4 teaspoon salt |
1 cup king arthur unbleached 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 |
1-1/2 teaspoons vanilla extract |
1/4 teaspoon almond extract |
about 3/4 cup chocolate syrup |
2/3 cup apricot preserves |
confectioners' sugar |
Directions:
1. 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.
2. 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° for 8-10 minutes or until golden brown. Remove to wire rack to cool.
3. 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° for 30-35 minutes or until golden brown. Cool on wire racks.
4. 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.
5. 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. Yield: 12 servings.
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