Apricot Swan Cream Puffs

Apricot Swan Cream Puffs

Apricot Swan Cream Puffs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com


Creating unusual desserts is a specialty of our food staff.  We serve these pretty cream puffs many times throughout the year for special occasions or just simply to brighten someone’s day.


Apricot Swan Cream Puffs Recipe

Apricot Swan Cream Puffs

1 cup water

½ cup butter, cubed

¼ tsp. salt

1 cup flour

4 eggs

Filling:   1/3 cup sugar

2 Tbsp. cornstarch

1/8 tsp. salt

2 cups milk

2 egg yolks, beaten

2 Tbsp. butter

1 ½ tsp. vanilla extract

¼ tsp. almond extract

About ¾ cup chocolate syrup

2/3 cup apricot preserves

Confectioners’ sugar

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 heat let stand 5 minutes.  Add eggs, one at a time, beating well after each addition.  Beat until smooth and shiny.

Cut a hole in the center of a pastry or plastic bag; insert a #10 pastry tip.  On a greased baking sheet, pipe twelve 3 inch long “S” shapes for the swan necks, making a small dollop at the end of head.  Bake at 400 F. for 30-35 minutes or until golden brown.  Cool on wire racks.

For each swan body, drop remaining batter by heaping teaspoonfuls 2 inch apart onto greased baking sheets.  With a small icing knife or spatula, shape batter into 2 ½ inch x 2 inch teardrops.  Bake at 400 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 to 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 batter and extracts.  Refrigerate until cool.

Just before servings, spoon about 1 tablespoon chocolate syrup onto serving plate.  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.        12 servings

(Recipe for Apricot Swan Cream Puffs was on www.tasteofhome.com)


Speak Your Mind