1 c Water
1/2 c Butter
1 c All-purpose flour
1/4 ts Salt
4 lg Eggs
11 oz Can Mandarin orange slices;
- well-drained
1 c Heavy cream
2 tb Powdered sugar; sifted
Melt butter in water and bring to a boil. Sift flour
with salt and add to butter mixture. Heat, stirring,
until mixture forms a ball. Remove from heat and add
eggs, one at a time, beating well between each addition.
Put 1/3 of dough into a pastry bag and pipe through
largest hole onto greased baking sheet, forming six
S-shaped pastries, each about 3 inches long. These
will form necks and heads of swans. Scrape any dough
remaining in pastry bag into rest of dough. On a
separate, greased baking sheet, form remaining dough
into six ovals, drawing dough to a point at one end
and rounding other end of oval. These will be bodies
of swans.
Place baking sheet with oval cream puffs into the oven
at 425 F/220 C and bake for 10 minutes. Place the other
baking sheet in oven and continue to bake both batches
of dough another 10 minutes. Turn oven down to 350 F/
175 C and bake 5 minutes more, or until "heads" of
swans are done. Bake "bodies" 5-10 minutes longer or
until done.
As baking sheets are taken from oven, remove pastries
to racks to cool. Cool completely. Cut an oval from
the top of each "body" and cut in half. Scoop any
uncooked dough from "bodies".
Whip cream until stiff. Beat in powdered sugar, to
taste.
Put a spoonful of well-drained Mandarin oranges in
each "body", dividing equally among the six. Top with
equal amounts of whipped cream. Place S-shapes in
whipped cream at rounded ends to form neck and head.
Place half-ovals in whipped cream behind "necks" to
form wings.
Serve at once.
Notes: Substitute 1 cup fresh or frozen berries,
sweetened if desired, for oranges.
