Prepare the Lemon Cream:
Heat 2 cups of milk with the zest of 1 lemon until warm, but do not boil. Let it cool to room temperature.
In a separate bowl, whisk together 2 large eggs, 1/2 cup sugar, and 2 teaspoons vanilla sugar until well combined.
Add 1/3 cup cornstarch to the egg mixture and mix until smooth.
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. Remove from heat and let it cool.
Prepare the Choux Pastry:
In a saucepan, combine 1/2 cup water, 1/2 cup milk, 6 tablespoons butter, a pinch of salt, and 1 teaspoon sugar. Heat until the butter has completely melted.
Add 1 cup 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.
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.
Bake the Choux Pastry:
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