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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.
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2
Cut a hole in the corner of a pastry or plastic bag; insert a #10 pastry tip. On a greased
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3
, pipe twelve 3-in. long S shapes for the swan necks, making a small dollop at the end for head. Bake at 400u00b0 for 8-10 minutes or until golden brown. Remove to wire rack to cool.
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4
For each swan body, drop remaining batter by heaping teaspoonfuls 2 in. apart onto greased
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5
. With a small icing knife or spatula, shape batter into 2-1/2-in. x 2-in. teardrops. Bake at 400u00b0 for 30-35 minutes or until golden brown. Cool on wire racks.
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6
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.
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7
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.
