Prepare Cream Puff Swans by following instructions for Basic Cream Puffs down through preparation of the baking sheet.
Pipe out an S-shaped neck onto unglazed brown paper, pressing out a slight bulge at one end, and tapering off quickly to a sharp point to form head and beak of swan. Brush each puff lightly with beaten egg white. Bake at 425° for 15 minutes or until golden brown. Remove to wire racks, and cool away from drafts.
Cover another baking sheet with unglazed brown paper. Pipe batter into oblong mounds about 1 1/2 inches wide and 3 inches long to form body of swans. Brush with beaten egg white, and bake at 425° for 25 minutes or until golden brown. Remove to wire racks, and cool away from drafts.
To assemble, slice off top of cream puff body with a serrated knife; remove and discard soft dough inside. Cut top of cream puff in half lengthwise forming 2 long wings.
Fill cream puff body with sweetened whipped cream. Insert neck and wings into whipped cream to resemble a swan. Serve immediately.