Butter mixture

• 200 g Butter
• 400 g Water

Flour mixture

• 400 g Flour, all-purpose (sifted)
• a pinch of salt

Egg mixture

• 12 medium eggs
• 1tsp Vanilla powder
• 1tbsp Lemon zest

In a Saucepan

• ‍Melt the butter in the water.
• Stir in the flour mixture all at once.
• Stir well until a dough forms.

In a bowl

• ‍Break the eggs in a bowl.
• Add the vanilla and lemon zest to the eggs.

In the mixer (using the flat beater)

• ‍Transfer the dough to the mixer.
• Incorporate the eggs one yolk at a time. Beat well to incorporate completely after each addition.
• ‍Keep on mixing for about 10 to 15 minutes until batter looks smooth and shiny.

Preheat the oven.

On lined baking sheets

• Transfer the paste into the pastry bag.
• Pipe the pastry (using  a large nozzle) onto the lined baking sheets  leaving enough space between the shells.

In the oven

• Bake for about 15 to 20 minutes (don’t open the oven) until the shells puff up and turn golden brown.

Let cool before storing or filling.

Liquid Mixture

• 1 L milk, liquid
• 200 g Sugar

Egg Mixture

• 4 Eggs
• 200 g Sugar
• 100 g Cornstarch
• ½ tsp Vanilla powder
• 1 tbsp Lemon zest

In a cooking pot

• Heat the milk.
• Dissolve in the sugar.

In the mixer (using the Wire whip)

• ‍Whisk the eggs with the lemon zest.
• While whisking, add the sugar. Then add the cornstarch.
• Still whisking, slowly pour in some of the hot milk.

In the cooking pot

• Strain the mixture in the remaining milk.
• Whisk continuously on low heat until the pastry cream becomes thick and creamy.