Directions:
Puff Pastry:
Mix flour, salt and cold water until the dough is smooth. Rest 15 min. covered. Roll the dough flat, put the butter in the centre of the dough (do not spread butter), fold the edges to the centre. Roll the dough flat, fold the right side to the centre, fold the left to the right and repeat this method 3 times (wait 15 min. between each folding). Rest the dough in the fridge for 12-24 hours covered. Roll the dough thin. Bake 390 F. 15 min.

Choux Paste:
Boil milk, butter and salt, add flour, stir for 3 min. Remove from stove and put in mixing bowl. Add eggs and mix well. Pipe the shape of a ball on a cookie sheet. Bake 380 F. for one hour.

Pastry Cream:
Mix egg yolks and sugar very well. Add flour, lemon zest and vanilla. Mix slowly for 1 mi n. Bring milk to a boil, add the mixture above to the boiling milk and cook slowly.

White Sponge Cake:
Cut the puff pastry to your liking, 8”. 10”,or 12” round, spread the pastry cream on top of the puff pastry, add the white sponge cake then soak the sponge by brushing on the syrup, spread the pastry cream evenly to the sponge cake, add another layer of sponge cake over the pastry cream. Add a thin layer of pastry cream to the whole cake. Crumble some left over pastry over the whole cake as decoration. Using a pastry pipe, add pastry cream to the inside of the choux balls. Place the choux balls to the top of the cake in a circular position to the edge. Pipe the whipping cream onto the balls. Keep piping, one row chocolate, and one row vanilla until the top of the cake is covered.