Put a rectangular dish in the freezer

Put 100ml of water, 100ml of milk, 90g of soft butter in the bowl

Install the flexible beater

Put on the Heat Shield

 Turn on the robot and program 30 sec at speed 1 at 120° (wait 3 min)

Add 115g of flour at once

Program 2 min at speed 1 at 60°

Program 2 min at speed 2 temperature 0, and add 3 eggs, one by one

The dough must be shiny

Cut the end of the piping bag

Put on the nozzle and fill it with the dough

Make a few puffs and bake for 25 min

In a small bowl, mix with a fork the 2 yolks with 60g of sugar and 30g of cornstarch

Put 100ml of water, the juice of 2 lemons and 30g of soft butter in the bowl of the food processor

Put on the balloon whisk

Program 30 sec at speed 1 at 60° (wait 1 min 20)

Add the yellow/sugar/cornflour mixture

Return 30 sec at speed 1 at 90° (wait 1 min 30)

Remove the dish from the freezer and spread the cream

Cover it and chill

Put 2 egg whites with 115g of sugar in the bowl

 Install the balloon whisk

1 min max speed at 120° ( wait 1min15)

1 min max speed at temperature 0

Remove with the spatula and put the meringue in a bowl

Loosen it, stirring a little with a spoon

Put the puffs on a cooling rack

Take the cream out of the fridge

Put it in a piping bag

Stuff the puffs

Dip them in the meringue

Serve