Cream Puff Swans

 

Cream Puff Swans 

 

1
cup water
1/2
cup butter
1
cup all-purpose flour
4
eggs
Sweetened whipped cream for filling
Coconut or powdered sugar for garnish, if desired

 

Heat oven to 400°.  Heat water and butter to rolling boil in 2-1/2 quart saucepan.  Stir in flour.  Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.  Beat in eggs, one at a time.  Beat mixture until smooth and velvety.  If mixture appears greasy, beat in 1 additional egg.  Make heads by making S-shapes with portion of dough in pastry bag with large plain round tube onto ungreased cookie sheet.  The heads should be about the size of your little finger.  Make about 12 heads.  Drop the remaining dough by scant 1/4 cupfuls about 3 inches apart on cookie sheet.  Bake about 25 minutes until heads are browned.  Remove heads and continue baking bodies for an additional 20 to 25 minutes until puffed and golden.  Cool.   Cut off tops; pull out any filaments of soft dough.

 

To assemble swans, cut tops in half.  Fill bottom of body with whipped cream.  Insert the top pieces into whipped cream for the wings and insert a head.  Dust with powdered sugar or sprinkle with coconut for feathers if desired.