PASTRY SWANS~ Traditional at weddings, French pâte à choux batter is placed in a pastry bag, and the body, wings, and neck of the swans are piped out. After baking and cooling, the body is topped with crème chantilly, and the wings and neck are attached. Voilà! Le Swan!
LEMON COOKIES ~ 1-1/2 sticks butter, softened...2 eggs, divided...1 T. lemon zest...2 c. finely ground almonds or almond flour...1/2 c. superfine sugar or caster sugar...1-1/4 c. all-purpose flour...1 T lemon juice...4 whole small lemons, with peel, washed, dried & cut in very thin slices...powdered sugar for sprinkling