Cream Puffs are really easy to make but I recommend that you only mix the batter for one batch at a time. Why is that? Some things just work better that way!
To make about 20 medium or 12 large cream puffs you need the following: 1 stick of unsalted butter and 1 cup of water, 4 large eggs, 1/2 tsp salt, 1 cup flour. This is one of the few recipes easy enough to memorize!
Preheat the oven to 400 degrees (must be hot). In a medium saucepan slowly bring the butter and 1 cup of water and salt to a boil. With a wooden spoon, beat in flour all at once.
Return to low heat and continue beating till the mix forms a ball and leaves the sides of the pan. Remove from heat and beat in the eggs one at a time until mix is smooth. Continue beating till the dough is shiny and satiny and breaks into strands. Drop by golden tablespoons
2" apart on an ungreased cookie sheet. Bake until puffed and golden for 25-30 minutes for medium or 40 minutes for large. Puffs should sound hollow when tapped. Let cool on wire rack.
To make the swan head isn't hard! When you slice the top section off it can be divided into to form the wings if you are making a swan or put back on whole if just filling the puff. Reserve enough dough to make the desired swan heads. This batter can be put in an icing tube and squeezed out in the shape of an "S" on the baking pan. Bake for about 25 minutes till firm and a little darker in color than the puff. Keep an eye on them!
You can fill cream puffs with pudding, heavy whipping cream which has been whipped with confectioners sugar (1/2 cup confectioners sugar to 1 pint heavy whipping cream) and fruit mixed in. We mixed in blueberries and chopped strawberries.