Making the Cream Puffs

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Make the Choux Pastry: In a saucepan, combine water, butter, and salt. Bring to a boil.
• Add Flour: Once boiling, add the flour all at once and stir vigorously until the mixture forms a ball.
• Cool Down: Remove from heat and let cool for about 5 minutes.
• Add Eggs: Incorporate the eggs one at a time, mixing well after each addition until smooth and glossy.
• Pipe the Pastry: Transfer the pastry to a piping bag. Pipe small mounds (about 2 inches wide) onto the prepared baking sheet, leaving space between them.
• Bake: Place in the preheated oven and bake for 25-30 minutes, or until golden brown and puffed.
• Cool the Puffs: Once done, remove them from the oven and let them cool completely on a wire rack.
• Prepare the Lemon Cream Filling: In a saucepan over medium heat, combine lemon juice, zest, sugar, and egg yolks. Whisk constantly until it thickens.
• Add Cornstarch: Dissolve cornstarch in a little water and add it to the mixture. Stir until it becomes thick and smooth.
• Whip Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the lemon mixture into the whipped cream until well combined.
• Fill the Puffs: Use a piping bag to fill each cooled choux pastry with lemon cream filling.
• Dust with Powdered Sugar: Just before serving, dust the filled cream puffs with powdered sugar.