Swan Cream Puffs

Ingredients                         Qty

butter, cubed
all-purpose flour
instant vanilla
pudding mix
seedless raspberry jam,
icing sugar
1 cup
1/2 cup
1/4 tsp.
1 cup
2 packages
 (3.4 ounces each)
seedless raspberry jam,
2 tbs.
for dusting


  1. In a heavy saucepan over medium heat, bring the 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 small hole in the corner of a pastry bag or heavy-duty resealable plastic bag; insert round pastry tip. Fill bag with batter. On a greased baking sheet, pipe 3 dozen 2 inch long “S” shapes for the swan necks, making a small dollop at the end of each for the head.
  3. Bake at 400° for 5-8 minutes or until golden brown. Remove to wire racks to cool. For the swan bodies, drop remaining batter by 36 level tablespoonfuls 2 in. apart onto greased baking sheets. With a small icing knife or spatula, shape batter into 2 inch x 1-1/2 inch teardrops. Bake at 400° for 30-35 minutes or until golden brown. Cool on wire racks.
  4. Meanwhile, prepare the filling using a creamy cheese and heavy cream. Chill. Just before serving, cut off top third of swan bodies; set tops aside. Remove any soft dough inside. Spoon the filling into bottoms of puffs.
  5. Top each with a small amount of jam, if desired. Cut reserved tops in half lengthwise to form wings; set wings in filling. Place necks in filling. Dust with confectioners’ sugar. Optionally, make a mixture of blue curacao and gelatin. Heat it, stir and cool. Use it as the base for cheesy swans. Serve immediately