Cream Puff Swans
|Water||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs), sifted|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Can (10 oz), whipped|
|Heavy cream||1 Can (10 oz)|
1)In a saucepan, add water and butter, bring to a boil.
2)Add flour and salt all at once and cook on medium heat until mixture leaves sides of pan and forms a ball of dough. Keep stirring.
3)Remove from heat and add eggs one at a time and beat well after each addition.
4)Take a buttered baking sheet and drop 4 very large tablespoonsful of this mixture, about 3 inches apart.
5)Press one side of each mound of pastry with a spoon, to flatten and elongate it slightly, to make the tail of the swan.
6)Put the remaining pastry in a pastry bag with a plain round tube.
7)On a greased pie plate, make S-shaped pieces of paste to make swans' necks.
8)Bake puffs and necks at 425 degrees for 20 to 25 minutes.
9)The necks baked soon remove them once puffed and browned. Cool.
10)Cut off 1/3 from the top of each large puff and fill the puff with the whipped cream.
11)Cut the top in halves and press Diem into the filling on either side to represent the wings.
12)Then, insert the neck into the filling.
13)Serve the cream puff swans for kids party .