Lobster Tails and Cream Puffs

So... as you probably know, I am quite the avid Cake Boss watcher.  Thanks to my friend for introducing me.  I owe you, again.
At Carlo's there is this amazing pastry called the Lobster Tail!  It is shaped like well, a lobster tail and it is flaky and wonderful and filled with this great cream that tastes like a summer afternoon.  Naturally, I wanted to make it and so on my 3 day break from school I thought it would give it a try.
The recipe is in my Cake Boss book and the intro says things like:
"Unless you are a professional baker, and an accomplished one at that, you probably shouldn't try to make these." and "If you can make these and they come out well, please move to Hoboken and apply for a job at Carlo's."
Since I am semi-pro and I would love to move to Hoboken and work at Carlo's, I just knew I had to give it a try.
Here is what happened...

And that's after about 10 minutes of trying to roll it out.  The dough is just a mix of flour, water, and salt so it is super stiff and pretty much you need a commercial mixer and a commercial pastry dough roller to make this stuff work.  We ended up just scrapping the whole project but here is what should have happened...

Since we wanted treats and Lobster Tails just wasn't cutting it, we decided to make some cream puffs.  You can look up the recipes in the Cake Boss book.  I just don't feel like typing it all out.  You do have to cook the dough over the stove and then add the eggs in.  It looks weird at first, but by the time you are done, it will be normal, promise.  You have to pipe the dough into the cream puff shape and then you pipe the cream into the center.  They were pretty darn good.