For the choux pastry:

1. Preheat the oven to 480°F (250°C) and line a large baking sheet with parchment paper. Place a large mixing bowl in the refrigerator.
2. In a medium saucepan, heat water, milk, butter, salt and sugar on low heat. Remove the saucepan from the heat as soon as the liquid starts bubbling. Add the sifted flour and mix vigorously with a wooden spatula until no lumps remain.
3. Put the saucepan back on the heat and stir the dough until it detaches from the sides of the pan and makes a compact and smooth ball of dough. Transfer to the cold large mixing bowl and let cool for 5 minutes in the bowl placed at room temperature. Incorporate the eggs, one at a time, using a wooden spatula or a stand mixer equipped with a paddle attachment, stirring well after each addition.
4. Transfer the choux pastry in a large piping bag and pipe small amounts of dough, leaving enough space between each of them. Bake in the 480°F (250°C) preheated oven, then drop the oven temperature to 350°F (180°C) right away. Bake for 25 minutes (do not open the oven in the meantime!) or a little bit longer if needed, until the choux become golden in color. Open the oven door and let the choux for 5 more minutes in the oven, then transfer to a cooling rack and let cool completely.

For the lemon curd:

1. Wash the lemons, grate the zests and press the juice. When zesting, make sure you do not remove the white flesh, which gives bitterness.
2. Beat the eggs in a medium glass mixing bowl. Whisk in the lemon juice, zests, butter and sugar.
3. Heat the bowl in a water-bath (bain-marie) in a larger saucepan filled with some water until the the half. Whisk the mixture regularly for 20 minutes until it thickens.
4. Once the texture thickened, pour into a glass jar and cool completely. Then place the jar in the fridge and close it well, so that you can keep the lemon curd a few weeks before using it.

Final touches and assembling:

1. Pour heavy whipped cream in a medium bowl and beat using an electric hand mixer until light and fluffy (don’t over-beat or you will get butter). Transfer to a pipping bag and close tightly.
2. Slice each choux pastry in half and fill with lemon curd. Pipe whipped cream on top, then add fresh raspberries and a few mint leaves. Enjoy!