Ingredients:

For the choux pastry:

• 100 g of butter
• 250 ml of water
• 150 g of 00 flour
• 3 eggs
• A pinch of salt

For the lemon cream:

• 250 ml of fresh cream
• 200 g of mascarpone
• 100 g of icing sugar
• Juice and zest of 2 lemons

For the lemon glaze:

• 100 g of icing sugar
• 2-3 tablespoons lemon juice

Procedure:

1. Prepare the choux pastry:
   • In a small saucepan, bring the water, butter and salt to the boil.
   • Once the butter has melted, add the flour all at once and mix vigorously until the mixture becomes smooth and comes away from the edges.
   • Remove from heat and let cool. Add eggs, one at a time, mixing well after each addition until mixture is smooth and glossy.
2. Cooking the cream puffs:
   • Preheat oven to 200°C. Line a baking sheet with parchment paper.
   • Using a piping bag, form balls of dough onto the baking sheet, spacing them apart. Bake for about 20-25 minutes, until golden and puffed up. Let them cool.
3. Prepare the lemon cream:
   • In a bowl, whip the cream with the powdered sugar. Add the mascarpone, lemon juice and zest, mixing gently until you get a smooth cream.
4. Filling of the cream puffs:
   • Fill the cream puffs with the lemon cream using a piping bag.
5. Prepare the icing:
   • In a bowl, mix the powdered sugar with the lemon juice until smooth. You can add more sugar or juice to adjust the consistency.
6. Decorate:
   • Drizzle the filled profiteroles with the lemon glaze and, if desired, decorate with lemon peel.
7. Serve:
   • Let it rest in the fridge for a while before serving to let the flavors blend.

Enjoy your meal! 🍋✨