Follow the instructions and you'll have a workable albeit eggy puff that's perfect for a variety of fillings.
Press a piece of plastic wrap directly onto the surface of the cream and refrigerate until chilled, several hours.
Leave a couple inches of space between each one.
Pierce the side of each with a paring knife to allow steam to release.
However, I think next time I will pipe them out.
But first, I will read more reviews on different recipes.