Cream Puffs - Choux a la Creme -

Lemon Filling: or crème pâtissière
1 egg, beaten 1/3 cup sugar
3 tbs. lemon juice 2 tbs butter, cubed
1 cup heavy cream 2 tsp confectioners’ sugar (for dusting)

For lemon filling, in a small heavy saucepan, combine the egg, sugar, lemon juice and butter. Bring to a boil over medium heat; cook and stir for 5-7 minutes or until mixture is thick enough to coat a metal spoon.
Remove from the heat. Transfer to a bowl; press plastic wrap onto surface of filling. Chill for 1 hour or until partially set.
In a mixing bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

Mocha Cream Puffs

CREAM PUFFS

½ cup water

¼ cup butter = 4 tbs, cubed
½ cup all purpose flour

2 eggs
In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.
Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400 degrees F for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs with knife. Set puffs and tops aside to cool.

Chocolate Filling:
1 cup heavy cream, ¼ cup unsweetened cocoa powder ½ tsp vanilla
In a large bowl, whip heavy cream, cocoa powder, vanilla (add 1 tbs of soft butter for thicker filling) until thick and stiff. Refrigerate for an hour.

Mocha Filling:Chill a small metal baking pan in freezer. Form 20 small Mocha ice cream balls with scoop and freeze at least 1 hour