Steps

• Prepare and weigh all the ingredients. Pour the milk and water into a saucepan. Add the sugar, salt, and butter. Move the saucepan to the heat and bring to a boil. Remove the pan from the heat and add the flour all at once, stirring with a wooden spoon. Put back on the heat and stir until you get a smooth and homogeneous mixture. When the dough detaches from the bottom and sides of the saucepan, continue stirring and cooking for two to three minutes. Transfer the mixture to a bowl, let it cool slightly, and incorporate the whole eggs, one at a time, mixing well before adding the next egg. Work the dough well each time you add an egg so that it doesn’t have time to cook. This way, small air bubbles will form, allowing the dough to rise well during baking. The dough must be worked well for at least four minutes: it will be ready when, lifting it with a spatula, it forms a sort of ribbon as it falls.  Transfer the dough into a pastry bag and fill the baba molds or rigid muffin cups. Bake the Lulù in a preheated ventilated oven at 428 °F for ten minutes, then lower the temperature to 320 °F and bake for fifteen minutes. Continue lowering the temperature by 68 °F every five minutes of baking until you turn off the oven. This way, the Lulù will rise, bake drying well and will not deflate. After baking, open the door leaving a crack and let the Lulù cool inside. Once cold, remove them from the mold and let them cool on a cooling rack.

  

• Whip the very cold cream with electric mixers. When it begins to increase in volume, add the powdered sugar one tablespoon at a time until the cream is well whipped. With a knife, pierce the Lulù at the base. Transfer the cream into a pastry bag and fill the Lulù completely. Dust them with powdered sugar and store them in the refrigerator for a few hours before serving.