Cream Puff Swans

1. 1

   In a heavy saucepan over medium heat, bring water and butter to a boil. Add flour and salt 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; beat until smooth. Cut a small hole in the corner of pastry or plastic bag; insert round tip. Add 1/2 cup batter.

2. 2

   On a greased

3. 3

   , pipe 36 2-in.-long S shapes for necks, making a small dollop at end of each for heat. Bake at 400u00b0 for 10 minutes or until golden. Remove to wire racks to cool.

4. 4

   Drop remaining batter by level tablespoons 2 in. apart onto greased

5. 5

   . With a small icing knife, shape batter into 2-in. x 1-1/2-in. teardrops. Bake at 400u00b0 for 30-35 minutes or until golden. Remove to wire racks to cool.

6. 6

   Prepare pudding according to package directions; chill. Just before serving, cut off top third of swan bodies; set aside. Spoon pudding into bottoms of puffs. Cut reserved top in half lengthwise for form wings; set wings in pudding. Place necks in pudding. Dust with confectioners' sugar if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.