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Prepare the Lemon Cream:
Heat Milk and Lemon Zest:
Heat 1/2 liter of milk with the zest of 1 lemon until warm, but do not boil.
Let it cool to room temperature to infuse the lemon flavor into the milk.
Mix Eggs and Sugars:
In a bowl, whisk together 2 eggs, 120 grams of sugar, and 10 grams of vanilla sugar until well combined.
Add Cornstarch:
Add 50 grams of cornstarch to the egg mixture and mix until smooth.
Cook the Cream:
Slowly add the cooled milk mixture to the egg mixture, whisking constantly to prevent lumps.
Cook over medium-high heat, stirring constantly, until the mixture thickens.
Once thickened, remove from heat and let it cool.
Prepare the Choux Pastry:
Heat Liquid Ingredients:
In a saucepan, combine 100 ml water, 100 ml milk, 80 grams butter, a pinch of salt, and 1 teaspoon sugar.
Heat until the butter has completely melted.
Add Flour:
Add 120 grams of flour to the saucepan and cook over medium heat for 2 minutes, stirring constantly until the dough pulls away from the sides of the pan and forms a smooth ball.
Cool and Add Eggs:
Let the dough cool for 5 minutes.
Add eggs one at a time, mixing well after each addition until the dough is smooth and has a consistency that slowly pulls away from the spoon. Depending on the size of the eggs, you may need 3-4 eggs.
Bake the Choux Pastry:
Preheat Oven:
Preheat your oven to 180°C (356°F).
Shape and Bake:
Using a piping bag or a spoon, place small mounds of dough onto a greased baking sheet.
Brush the tops with a beaten egg for a shiny finish.
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