Take off heat and put the paste in bowl of mixer. Use the paddle to mix on low speed while adding eggs one by one, allowing each egg to mix into the batter. Mix until paste is lemon yellow and very thick.

Spoon paste into a pastry tube and pipe shapes onto a lightly oiled full sheet pan or pan lined with silicone baking mat. Smooth out surface lumps and ridges with a rubber spatula.

Bake at 400 for 25 minutes. They should be very puffy and the inside should be dry. The puffs will collapse if removed too soon from the oven, so open the oven door, turn off oven and let the pan cool slowly inside.

If using whipping cream for the filling, beat in mixer on high speed till it forms stiff peaks, then chill. If using pudding, prepare ahead of time according to package directions, and chill.

Make icing by mixing 2 cups powdered sugar with enough milk or half and half to achieve desired consistency. Beat until smooth. To tint our icing to the desired flesh tones, we divided it into four small bowls and added two drops red food coloring in one bowl, a drop each of red and yellow food coloring in the second, 1 tsp instant coffee dissolved in a small amount of water in the third, and one ounce melted semi-sweet chocolate in the fourth.

To fill cooled pastry shells, carefully slice horizontally with a sharp knife. Remove top of shell, spoon in a layer of whipped cream or custard, and replace top gently. To fill the shells without cutting them, fill a pastry bag or cake decorator with cream filling and use a long attachment to pipe the ejaculation cream into the shells.

Use a knife or rubber spatula to spread the icing on the pastries. If desired use fresh raspberries to create nipples on the titty cream puffs, and chocolate sprinkles for pubic hair on the cock eclairs.