Swan Cream Puffs (WIP)

Ainekset

1 cup water

1/2 cup butter or margarine

1/4 tsp salt

1 cup all purpose flour

4 eggs

Almond-Cream filling

Ohjeet

Early in the day

1. Grease large cookie sheet. In 2 quart saucepan over medium heat, heat water, butter, and salt until butter melts and mixture boils. Remove saucepan form heat. Add flour all at once; with wooden spoon, vigorously stir untilmixture leaves sides of pan and forms a ball

2. Add eggs, one at a time, beating after each addition. (?????) Cupful of batter into pastry bag with large writing tube (tip 1/2 inch in diameter). On prepared cookie sheet, pipe eight 3-inch-long "question marks" for swans' long necks, making a small dollop at the beginning for the head.

3. 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 finger, gently smooth batter to round slightly. Bake 20 minutes or until necks are golden. Rem(????) To wire rack to cool (????) Ingredients remaining(????) Off top third of cream puffs (swans' bodies); set aside. Spoon some cream mixture into each swan's body. Cut reserved, top into cream for wings. Place swans' necks into cream. Refrigerate. Makes it cream puffs.

Almond-Cream filling

• In small bowl with mixer at medium speed, beat 1 cup heavy or whipping cream until soft peaks form. Prepare 3 1/2-(????)