To make about 80-100 bigné:
For the choux pastry:
whole eggs, 19,5 oz
water, 1+2/5 cup
butter, 1 cup + 1 stick
pastry flour, 2 1/2 cup
fresh whole milk, 1,7 oz
1 pinch of salt

For the lemon custard:
500 ml of milk
caster sugar, 3,5 oz
pastry flour, 2/5 cup
egg yolks, 4
the zest of 2 lemons


Place a saucepan with the water , the butter into small pieces and salt. When the water reaches a boil and the butter has melted, turn the heat down and add to the flour fell swoop.
Stir quickly with a wooden spoon until you have a sticky dough that comes away from the sides of the pot and start to make a white coating underneath.
Transfer the mixture into a bowl to make it cool. When it is warm put it in a bowl and add the eggs one at a time, add the following only when the previous one will be absorbed.
Knead the mixture well and when it’s all blended transferred the mixture into a piping bag with nozzle Starry.
Prepare the baking pan with the butter and oil it formed two circles crossing the choux pastry. Fritters should be well spaced so they do not stick while cooking . Preheat oven to 375°F degrees and bake the puffs for about 35 minutes.
For the custard:
In a saucepan, boil the milk with the zest of a lemon. Working with a whisk the egg yolks with the sugar until frothy . Stir in the sifted flour and mix. Combine the hot milk, deprived of lemon zest and put on the fire , stirring continuously for at least 5 min. Add the lemon zest and cook the other. Leave to cool cream.
Fill the cream puffs and serve with a sprinkling of powdered sugar.

Thanks to: Cooking With Julia