Pastry dough
1 cup water
1 tablespoon of butter or more
1 cup flour
4 eggs

Pastry filling
6 egg yolks
1 litre of milk
6 tablespoons of flour
Zest of 1 lemon

To make the cream puffs or choux pastries heat the water with the butter. When the butter has just melted, whisk in the flour. Add the four eggs one at a time and mix very well. Drop about two tablespoons of batter for each individual choux pastry on a shallow greased pan (leave space between the rows to allow for spreading). Bake for 25 minutes or until pastries are golden brown. Cool thoroughly before filling.



To make the pure cream or lemon-flavored custard use a double boiler. Combine all the ingredients and cook until the mixture thickens and the egg yolks are well cooked.

Photo by Mary Melfi who tried this recipe and fell in love with it. The custard is divine; there is no other word for it. For lazy cooks like the lady who took the photo (the contributor's niece), making the choux pastries can be a real breeze with a little help form one's kitchen aids. A hand-held electric blender simplifies the process of making the custard (just make sure to use the blender off the heat for obvious safety reasons). A muffin pan can easily be used to cook the pastry dough -- the result is surprisingly professional looking.

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