Apricot Swan Cream Puffs Recipe
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Apricot Swan Cream Puffs

By: Sister Judith LaBrozzi  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 230 people have saved this

Prep Time:
30 Min
Cook Time:
40 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 cup water
  • 1/2 cup butter (no substitutes)
  • 1/4 teaspoon salt
  • 1 cup 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 or margarine
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 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 degrees F 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 degrees F 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2009 by Hillaraah 
I made the swan puffs but with a regualar cream puff filling. They were delicious and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2009 by CPA 
used stabilized whipped cream to secure neck and body. Made a raspberry sauce to go with this... MORE

 
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