(serves 12)

These generous lemony choux pastries are an absolute favourite in Antonio and Luisa Cacace’s household. Antonio and Luisa own the Wellington Italian speciality food stores La Bella Italia.


110g unsalted butter {diced}
250ml (1 cup) cold water
140g (1 cup) flour (sieved)

4-5 eggs (lightly beaten)
Crema Pasticcera Filling and Topping
strands of lemon zest from 1 lemon


  • To make choux pastries:
  • Preheat oven to 200ºC. Line a baking tray with baking paper.
  • Place butter and water into a saucepan over a medium heat and bring to the boil.
  • Remove saucepan from heat and add flour all at once. Mix together with a wooden spoon and stir continuously till the mixture leaves the sides of the pan.
  • Remove from heat and allow to cool for 5 minutes.
  • Place batter into a bowl and gradually pour in beaten eggs, mixing well between each addition. You may not all the eggs. Aim for a paste which has a dropping consistency.
  • Beat for 5 minutes or till paste is smooth. This can be done with a wooden spoon and a strong arm or in an electric mixer using the K-beater attachment.
  • Put paste into a piping bag fitted with a 1cm plain nozzle and pipe pastries onto prepared baking tray, making each 5cm in diameter and 4 layers of paste high. Alternatively divide paste into twelve and place 12 upright blobs onto prepared baking tray.
  • Place in oven and bake for 25-30 minutes or till light golden brown.
  • Remove from oven and prick with a metal skewer on two sides.
  • Reduce oven temperature to 180ºC. Place choux pastries back in oven and bake for 15-20 minutes or till they are golden brown, crisp and dried out.
  • Place onto wire racks to cool.
  • Cut choux pastries horizontally through the middle, leaving two-thirds as the base and one third as the top.
  • Generously fill each base with Crema Pasticcera Limone Filling. Place tops back on choux pastries.
  • Spoon the Crema Pasticcera Limone Topping over the choux pastries. Garnish with strands of lemon zest and serve immediately.