• Email
  • Pin It
 

Swan Cream Puffs

 

Contributed by:

Swan Cream Puffs
 

 

0 comments | Leave Comment

 
1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...
 
 
 

Recipe

Swan Cream Puffs

The recipe looks harder then it actually is. Swan Cream Puffs are always a hit at any Simchah!!

Times

  • Prep Time : 30 minutes min
  • Cook Time : 1 hour, 10 min
  • Ready Time : 1 hour, 40 min

Servings

8

Ingredients

  • 1/2 cup margarine
  • 1/4 teaspoon salt
  • 1 cup flour
  • 4 eggs
  • 1 small Rich's Whip Defrosted
  • 1 bag Vanilla Pudding Instant
  • 1/4 cup Pareve Milk
  • 1/2 teaspoon Almond Extract
  • 1 cup water

Directions

Grease a large cookie sheet. In a 2 quart saucepan, over medium heat, heat margarine, salt and one cup of water until it melts and boils. Remove from heat. Add flour, all at once with wooden spoon, beating vigorously until mixture forms a ball. Add eggs, one at a time, beating with wooden spoon after each addition. Preheat oven to 375. Spoon 1/2 cup batter into pastry bag with large writing tip. On greased cookie sheet, pipe 8 (3 inch long) “question marks” for swans neck, making a small dollop at the beginning of each head. Drop remaining batter, using a large spoon and pushing off with rubber spatula, onto cookie sheet into 8 large mounds, 3 inches apart. With moistened fingers, smooth batter to round mounds off. Bake 20 minutes until necks are golden.
Remove just the necks to a wire rack to cool. Continue baking creme puffs 45-50 minutes longer until golden. Remove to wire racks to cool.
Almond Creme Filling: Beat Rich’s whip until soft peaks form. Set aside. Prepare pudding mix with milk. Fold in whipped cream and almond extract.
Cut off top third of cream puffs and set aside. Spoon some cream mixture into each puff (swan’s body). Cut reserved top pieces in half. Set into cream for wings. Place swans necks into cream. Refrigerate.
On serving dish arrange swans in a pretty pattern.
Dust confectionary sugar on top of each swan…
Enjoy!!

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in

Uncategorized

,