Lemon Profiteroles

Method

1. In a thick-bottomed saucepan, add water, milk, a pinch of salt, and butter. Heat without boiling. Add sifted flour and stir vigorously until a paste forms. Cook for 2-3 minutes stirring. Transfer to a bowl and let cool slightly.
2. Add eggs one at a time, mixing well after each addition.
3. Put the dough into a piping bag with a plain nozzle. On a baking sheet lined with parchment paper, form choux puffs of 3 cm diameter. Smooth the tips with a wet finger.
4. Bake in a preheated static oven at 200°C for 20-22 minutes on the middle rack. Let cool.
5. Prepare lemon cream: In a saucepan, add milk, a pinch of salt, and lemon zest. Bring to a boil. In a bowl, mix sugar and egg yolks without whipping. Add cornstarch and rice starch, mix. Pour in the strained boiling milk, mix. Add lemon juice. Return to a clean saucepan and cook over heat, stirring constantly until it boils. Pour into a dish, cover with plastic wrap. Cool at room temperature then refrigerate for at least 3 hours.
6. Use scissors to make a hole in the bottom of each choux puff. Fill generously with lemon cream.
7. Prepare the glaze: Mix the remaining lemon cream, whipped cream, limoncello (or milk for a non-alcoholic version), and milk. Obtain a smooth and fluid cream.
8. Dip the choux puffs into the glaze, 2-3 at a time, coating well. Lift with two forks and let excess drip. Arrange on a plate in a profiterole pile.
9. Decorate with lemon zest and dollops of whipped cream to cover gaps.