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  Cream puff dough 1
  Heavy cream 1⁄2 Cup (8 tbs)
  Confectioners sugar 2 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
  Cherry preserves 3⁄4 Cup (12 tbs)

Preheat oven to 400F.
Make Cream-Puff Dough.
Place dough in pastry bag with number-6 star tip.
Pipe, 2 inches apart, onto ungreased cookie sheet, to make 12 S shapes, 3 inches long.
Bake 25 to 30 minutes, or until puffed and a deep golden-brown.
Remove to wire rack; cool com- pletely.
Meanwhile, beat cream with 2 tablespoons sugar and the vanilla until stiff.
Refrigerate, covered.
To assemble madelons: With sharp knife, cut each S-shape puff in half crosswise.
Scoop out any filaments of soft dough.
Spoon 1 tablespoon cherry preserves into each bottom half, then a rounded tablespoon of whipped cream; replace top.
Sprinkle with confectioners' sugar.
Refrigerate if not serving at once.
Makes 12.

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