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1
Sift the flour.
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2
Beat the eggs without creating bubbles.
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3
Put the water and butter in a large heat-proof dish and microwave for 4 minutes to boil.
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4
Add the sifted flour and immediately beat with a spatula.
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5
Microwave for 1 minute.
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6
Pre-heat the oven to 200C.
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7
Beat until the dough becomes elastic.
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8
Add the beaten eggs a little at a time and beat vigorously after each addition.
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9
Beat the mixture until glossy.
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10
It's ready when it drips slowly from a spatula.
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11
Line the baking sheet with parchment paper and pipe or spoon 4 cm portions of the choux paste onto the paper.
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12
Spray water on top and bake at 200C for 20 minutes, then reduce the temperature to 180C.
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13
Bake for another 15 minutes or so.
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14
After baking, turn the heat off and leave the pastry in the oven for about 15 minutes.
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15
Make the cream cheese filling.
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16
Soften the cream cheese to room temperature or heat in a microwave for 20 seconds.
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17
Put the cream cheese and sugar in a bowl together and beat well.
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18
Whip the cream until stiff.
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19
Mix the cream cheese and whipped cream mixture with lemon juice.
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20
Beat the mixture well.
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21
Make slits in the choux pastries in half horizontally.
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22
Put plenty of the cream cheese filling into each choux pastry and sprinkle with icing sugar.
