adapted from The Art and Soul of Baking

1 stick unsalted butter, cut into 1/2 inch pieces
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs, plus another tablespoon or two if needed

Cook the butter, water and salt in a medium saucepan over low heat, stirring occasionally until the butter melts evenly. Increase the heat and bring to a boil. Immediately remove the pan from the heat and add the flour all at once, stirring vigorously with a wooden spoon. The dough will form a mass around the spoon. Place the pan back over medium heat and continue to cook, stirring, for another minute or two to dry put the dough. The pan will have a thin film of dough on the bottom.

Transfer the dough to a mixing bowl. Beat on medium speed for a minute to slightly cool the dough and develop the gluten. In a medium bowl, beat the eggs together until they are completely blended. With the mixer on medium, add the eggs a tablespoon or two at a time, mixing completely after each addition. When all of the eggs are incorporated, the dough should be shiny and elastic and stick to the sides of the bowl. In addition it should pass the "string test": put a glob of dough between your thumb and forefinger and stretch your fingers apart. The dough should form a string of 1 1/2 to 2 inches long between your fingers. If the dough has not reached this point, beat another egg and add a little at a time until the dough is finished.

Shape the dough into whatever form you desire (swan, cream puff, eclair, etc) and bake accordingly. For the swans, bake at 480F for 17 minutes, 330F for 15 minutes, and 295F for 15 minutes.

www.oneclevermom.blogspot.com