Recipe - Cream Puff Swans

1 cup Water
One half cup Butter
1 cup Allpurpose flour
One fourth teaspoon Salt
4 Eggs
1 cn Mandarin orange slices
Welldrained
1 cup Heavy cream
2 tablespoon 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 Sshaped 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 degrees 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 degrees and bake
5 minutes more, or until "heads" of swans are done. Bake "bodies" 510
minutes longer or until done. As baking sheets are removed 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
welldrained Mandarin oranges in each "body", dividing equally among the
six. Top with equal amounts of whipped cream. Place Sshapes in whipped
cream at rounded ends to form neck and head. Place halfovals in whipped
cream behind "necks" to form wings. Serve at once.

Recipe By : Elizabeth Powell

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip