Cream Puffs with Lemon-Cream Filling

Ingredients

• 1.5 cups all purpose flour sifted (, then measured)
• 0.8 cup butter unsalted diced ()
• 1 large eggs 
• 6 large eggs divided
• 1 cup heavy whipping cream chilled
• 0.3 cup juice of lemon fresh
• 1.5 teaspoons lemon zest finely grated
• 0.5 teaspoon salt 
• 0.5 cup sugar 
• 0.8 cup water 
• 4 ounces chocolate white finely chopped (such as Lindt or Perugina)
• 0.8 cup milk whole

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• baking paper
• oven
• whisk
• hand mixer
• wooden spoon
• pastry bag

Directions

1. Combine sugar,egg, lemon juice, lemon peel, and pinch ofsalt in heavy small saucepan; whisk to blend.
2. Add butter. Stir constantly over medium-lowheat until curd is hot and thick enoughto coat spoon (do not boil), 4 to 5 minutes.
3. Transfer lemon curd to medium bowl.Using electric mixer, beat cream in anothermedium bowl until peaks form. Foldwhipped cream into curd in 3 additions.Cover and chill filling 1 hour. DO AHEAD: Canbe made 2 hours ahead. Keep chilled.
4. Position 1 rack in topthird and 1 rack in bottom third of ovenand preheat to 425°F. Line 2 large rimmedbaking sheets with parchment paper. Bringfirst 4 ingredients to boil in heavy largesaucepan over medium heat, stirring withwooden spoon until butter melts.
5. Add flourall at once and stir vigorously until doughforms and pulls away from sides of pan.Continue to stir until film forms on panbottom, 1 to 2 minutes longer.
6. Transferdough to large bowl. Cool 5 minutes,stirring occasionally.
7. Add 1 egg and, stillusing wooden spoon, beat until blended.
8. Add remaining 5 eggs, 1 at a time, beatinguntil blended after each, then beat untildough is smooth and shiny, 2 to 3 minutes.
9. Working in batches, transfer doughto pastry bag fitted with 1/2-inch plainround tip. Pipe 1- to 1 1/4-inch mounds,spaced about 2 inches apart, onto preparedbaking sheets. Using wet finger, smoothtops of mounds.
10. Bake puffs 15 minutes. Reverse bakingsheets. Reduce oven temperature to 350°F.Continue to bake until puffs are dry, firm,and deep golden brown, 30 to 35 minuteslonger. Cool puffs on baking sheets.
11. Cut each puff horizontallyin half; pull out any soft dough. Fill puffbottoms with 1 tablespoon lemon-creamfilling.
12. Place egg-shaped candy atop filling,if desired. Press on puff tops to adhere.
13. Place white chocolate in medium metalbowl. Set bowl over small saucepan ofbarely simmering water. Stir until chocolateis soft and almost melted.
14. Remove fromover water; stir until completely meltedand smooth. Using teaspoon, drizzlewhite chocolate decoratively over eachcream puff. Arrange filled puffs on platter.Refrigerate until chocolate glaze sets, atleast 15 minutes and up to 3 hours.
15. Bon Appétit