![\"swan](\"http:\/\/static.bridalpartytees.com\/blog\/wp-content\/uploads\/2008\/05\/wedding-swan-cream-puffs.jpg\")
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Here is a unique take on the traditional cream puff that your guests’ will love!<\/p>\n
SERVINGS: 36<\/p>\n
TIME: Prep: 55 min. + chilling Bake: 35 min. + cooling<\/p>\n
Ingredients: Directions:<\/strong> Cut a small hole in the corner of pastry bag or heavy-duty resealable plastic bag; insert round pastry tip #7. Fill bag with batter. On a greased baking sheet, pipe 3 dozen 2-in.-long “S” shapes for the swan necks, making a small dollop at the end of each for the head. Bake at 400\u00b0 for 5-8 minutes or until golden brown. Remove to wire racks to cool. For 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-in. x 1-1\/2-in. teardrops. Bake at 400\u00b0 for 30-35 minutes or until golden brown. Cool on wire racks. Meanwhile, prepare pudding according to package directions for pie filling; chill.
\n<\/strong>1 cup water
\n1\/2 cup butter, cubed
\n1\/4 teaspoon salt
\n1 cup all-purpose flour
\n4 eggs
\n2 packages (3.4 ounces each) instant vanilla pudding mix
\n2 tablespoons seedless raspberry jam, optional
\nConfectioners’ sugar<\/p>\n
\nIn 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.
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