Make the Cream Puffs:
In a pot add the water, the butter and salt. Put the pot on the stove and melt the butter in the water.
Slowly add the flour and mix well until the flour is totally absorbed and you have a ball.
Put the ball in a stand mixer and one by one add the four eggs until you have a soft dough.
Preheat the oven at 425F
Put the dough in a baker's bag and deposit about 1 Tsp of dough on a baking sheet lined with parchment paper.
Bake for about 20-22 mins. until the Cream Puffs turn golden. Remove and set aside to cool.
Assemble the Cream Puffs:
Take each cream puff, with a serrated knife slice the cream puff in half and fill it with the cream that you prefer.
Garnish with fresh strawberries.
In a bowl, mix the milk, heavy cream, the beaten egg yolks and the vanilla.
In a pot, add all the dry ingredients and mix well.
Put the pot on the stove at medium heath and add the milk mixture. With a wooden spoon start mixing continuously.
Add the lemon peel and continue to stir non-stop.
After about 7-8 minutes, the mix will begin to thicken and form a cream.
Once it reaches the desired cream consistency, remove the pot from the flame, remove the lemon peel and continue to stir for another 30 secs.
Stir occasionally while the cream is cooling off.
Once you remove the cream from the stove, transfer to a cooling pan and cover the entire surface of the cream with plastic wrap so that a skin will not form.
Strain Ricotta to remove most water. With hand mixer, mix ricotta, powdered sugar and vanilla.
Use a serrated knife to cut half way and fill. You can add fresh fruit if desired.