Ingredients
Dough
2.5 dl water
1 level teaspoon of salt
12 dag margarine
15 dag flour
5 eggs (4 if larger)

Cream
3 egg yolks
8 spoons of sugar
4 spoons of flour
1 vanilla pudding
1 liter of milk
3 egg whites
1 vanilla sugar

White cream
2 dl of sweet cream
Garnish
with powdered sugar

Place baking paper on the tray. Pour all the cake mortar on it and spread it over the entire surface with a spatula. Bake in a preheated oven at 180 degrees for about 15 minutes. Be careful not to let the cake dry out too much, as there will be a difference in temperature from the oven to the oven.

Preparation

Dough:
Boil water, salt and margarine. Add flour to the resulting liquid all at once. Mix quickly until you get a shiny ball. Remove from heat. Mix one egg at a time into the lukewarm dough. Mix until combined.

Filling:
Beat egg yolks, sugar, vanilla sugar, flour, pudding and milk (2.5 dl). Separately, boil 7.5 dl of milk, and when it boils, pour in the prepared mixture (egg, sugar, flour, pudding).

Cook until it thickens. Remove from the heat and after a few minutes, gently stir in the egg white snow.

The order of production:
Press balls the size of walnuts (and for swans in the shape of a heart-shaped leaf) onto an oiled sheet with a decorating bag.

Bake for 20-25 min at a temperature of 225°C.

DO NOT OPEN the oven during baking. If you are making swans with a decorative bag, make the necks of the swans in the form of a question mark.

Cut the chilled dough in half.

Fill the lower part of the dough with the filling using a cake syringe.

(For swans, cut the upper half lengthwise into 2 equal parts – for the wings.)
Then put the whipped cream.

Cover with the upper part of the dough (For swans, lightly press the wings and necks into the filling)

Sprinkle with powdered sugar.