Steps

• Let’s start by preparing the choux pastry: put the water, butter and salt in a small saucepan and bring to a boil.

  

• Add all the flour at once, lower the heat and

  

• stir vigorously.

  

• You will obtain a smooth, creamy dough. Let it cool.

  

• At this point it is important to add the eggs one at a time — do not add the next egg until the previous one is fully incorporated. Mix well until you get a smooth cream.

  

• Meanwhile, spray the inside of the small molds or cupcake cups with butter spray. Spoon or pipe the mixture into them, filling each about 3/4 full.

  It is important not to overfill because the mixture puffs up like a mushroom during cooking and, if too full, it could overflow and burn.

  

• Place in a preheated oven at 392°F (200°C) and bake for 25 minutes, then lower the temperature to 356°F (180°C) and bake for another 5 minutes. Remove and let cool.

• For air fryer cooking:

  Place the basket in the air fryer and cook in two stages: first at 356°F (180°C) for 10 minutes, then at 392°F (200°C) for another 10 minutes.

  

• In the Thermomix (Bimby) put the water, butter, salt and sugar in the bowl and cook with the simmering basket in place instead of the measuring cup: 5 min / 212°F (100°C) / speed 1.

  Add the all-purpose flour and mix: 20 sec. / speed 4. Remove the bowl from the machine and let its contents cool for 10 minutes.

  

• Meanwhile preheat the oven to 392°F (200°C) and spray the molds you will use; set aside.

  Place the bowl back on the machine and with the blades running at speed 5, add the eggs one at a time through the lid hole.

  

• After adding the last egg, mix again: 30 sec. / speed 5.

  Put the resulting mixture into small baba or cupcake molds, filling them about 3/4 of the way.

  It is important not to overfill because during cooking the mixture puffs up like a mushroom and if too full it could overflow and burn.

• Place in a preheated oven at 392°F (200°C) and bake for 25 minutes, then lower to 356°F (180°C) for another 5 minutes. Remove and let cool.

  

• For air fryer cooking:

  Place the basket in the air fryer and cook in two stages: first at 356°F (180°C) for 10 minutes, then at 392°F (200°C) for another 10 minutes.

  

• Prepare the pastry cream following my traditional and Thermomix recipe — click here.

  

• For the whipped cream, chill it in the freezer for 20 minutes beforehand along with the bowl you will use to whip it.

  Once very cold, if using beaters combine the cream, sugar and vanilla and whip until stiff peaks form.

  

• If instead you use the Thermomix, insert the butterfly and whip at speed 3–5, checking through the lid hole until it is sufficiently whipped. Be careful not to over-whip or it will turn into butter.

  

• Now that all preparations are ready, you will need 2 piping bags with a wide, plain tip: put the whipped cream in one and the chocolate cream in the other.

  

• Using a small knife, make a hole in the base of each Lulù and insert the piping tip, then fill the Lulù completely.

  

• Now dust the cream-filled ones with powdered sugar and the chocolate-filled ones with cocoa powder.

  

• Serve and enjoy.