Wedding Swan Cream Puffs

• 1 cup water
• 1/2 cup butter, cubed
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 2 tablespoons seedless raspberry jam, optional
• Confectioners' sugar

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 pastry bag or heavy-duty resealable plastic bag; insert round pastry tip #7. Fill bag with batter. On a greased
3. , 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 400u0b0 for 5-8 minutes or until golden brown. Remove to wire racks to cool.
4. For swan bodies, drop remaining batter by 36 level tablespoonfuls 2 in. apart onto greased
5. . With a small icing knife or spatula, shape batter into 2-in. x 1-1/2-in. teardrops. Bake at 400u0b0 for 30-35 minutes or until golden brown. Cool on wire racks.
6. Meanwhile, prepare pudding according to package directions for pie filling; chill.
7. Just before serving, cut off top third of swan bodies; set tops aside. Remove any soft dough inside. Spoon filling into bottoms of puffs. 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.

water, butter, salt, flour, eggs, seedless raspberry, confectioners

Taken from www.tasteofhome.com/recipes/wedding-swan-cream-puffs/ (may not work)