Profiterolle, Cream Puff, or Choux à la Crème are choux pastries filled with whipped cream, pastry cream, or ice cream. They can be shaped as balls or more imaginatively as swans. They are often garnished with powdered sugar, chocolate sauce, a caramel glaze, or fruit.
The word "cream puff" began to appear on American restaurants menu in the 1850s.
The polymer clay version below suitable for American Girls was made by the MinnieKitchen.
A real cream puff shaped as a swan that I had during tea time at L'espalier of Boston.