In a saucepan pour water, put the butter or margarine, salt, put the pan on the heat and bring to a boil.

When oil or water comes to a boil, remove from heat and gradually pour the sifted flour, the dough is intensively stirring a wooden spatula. Again put the pan with the dough on low fire and pound the dough until smooth, shiny mass (the dough should easily fall from the walls and bottom of the pan). Remove the pan from the heat and cool the dough. In the chilled dough on one drive in the eggs, each time stirring until smooth

On a greased or parchment paper covered baking sheet using a pastry bag to isolate the dough in the form of Goecek and balls

When the éclairs are cool, with Eclair in the form of a ball cut off the top and fill the bottom of the condensed milk, and from the upper part to make the wings

In the bottom part of the éclair, which is filled with condensed milk, insert the two (it's neck) on the sides to insert the wings, ready Swan sprinkled with powdered sugar

Now we need to make the lake: take a pack of jelly "kiwi" and make jelly, ready jelly pour dish - this is our lake