Melt the butter in a saucepan with the water. When the butter has melted, add the sifted flour all at once and stir quickly. Urn the heat back on and cook for 5 minutes. Leave to cool and then add the eggs, one at a time (the mixture may need fewer eggs) until the consistency of the mixture is smooth and soft but still solid (it should keep its shape). Put the mixture in a piping bag and squeeze out the choux onto a sheet of greaseproof paper on a baking tray. Bake in a pre-heated oven at 220°C for 25-30 minutes.
For the custard
Heat the milk and cream together, almost to boiling point. In a separate bowl, beat the egg yolks with the sugar and vanilla. Add the lemon peel. Sift the flour and add it to the egg and sugar mixture. Pour the mixture slowly into the hot milk, and keep on stirring on a low heat until the custard thickens. Pour into a bowl and cover with plastic wrap. Leave to cool.
Add the Amarenas to the custard.
Recipe by ilaria.c