Mousse Filled Cream Puff Swans. Show off!

In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once and 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. Continue beating until mixture is smooth and shiny.
Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; coo

This is how it should look when it forms a ball

Adding the eggs. (pics for your benefit)

Scoop the mixture into a piping bag

Pipe the swan's long neck as shown in the picture

Pipe the body of the swan like this. This will increase in size

FOR VANILLA MOUSSE FILLING:
Mix instant vanilla pudding and milk and leave to set, should be thicker than usual after it sets.
Meanwhile whip heavy cream until it forms stiff peaks, divide the whipped cream into two. (You can also use the ready to go whipped creams, like walmarts "cool whip") stir the first half into the vanilla pudding, then gently fold in the 2nd half. Refrigerate.

Cut the cream puffs into two, set aside the top cut. fill the bottom half with the mousse. Now cut the top half into two horizontally. Place one piece on the left side of the mousse and the other piece on the right side. Insert the swan necks carefully.
Show off!!!