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"My mom was an amazing cook and baker. Whenever she catered a party, she would make cream puffs in the shape of a swan. The only part we were allowed to have as kids were the insides she removed from the pastry, and the leftover pastry cream in the pot. To this day, that is still my favorite part of making this recipe, although I’ll eat a whole cream puff too!" shares Danielle Cochcran
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