Lemon Cream Choux Pastry for 20 Servings

Instructions:

1. In a heavy-bottomed saucepan, combine water, 55g cubed butter, 0.25 tsp salt and 1 tsp lemon zest. Bring this to a rolling boil until the butter is completely melted and the surface is bubbling.
2. Add the sifted flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and leaves a thin film on the bottom of the pan (about 2 minutes).
3. Transfer dough to a bowl and let cool for 5 minutes. Gradually beat in the 150g of eggs one at a time until the dough is smooth, glossy, and holds a 'V' shape when lifted.
4. Pipe 20 mounds onto a parchment-lined baking sheet. Bake at 400°F (200°C) for 15 minutes, then reduce to 350°F (175°C) for 10 minutes until golden and hollow.
5. For the filling: Whisk 3 egg yolks with 40g honey and 20g cornstarch. Heat 250ml milk and 1 tbsp lemon zest until tiny bubbles form around the edges. Slowly temper the milk into the egg mixture.
6. Return the mixture to the pan and cook over medium heat until the mixture thickens into a glossy custard. Remove from heat and stir in 60ml lemon juice, and let it cool completely.
7. Once cold, gently fold in 100g of chilled Greek yogurt into the lemon pastry cream. Poke a small hole in the bottom of each cooled shell using a paring knife or a piping tip. Pipe the velvety lemon filling into each puff until you feel the pastry expand and become heavy in your hand. Dust with powdered sugar and serve immediately for the best crunch.