Chouxnut

10. Transfer the chouxnuts to a wire rack to cool . Make a small hole in the base of each chouxnut with a small knife or skewer to let the steam out (C) and leave upside down on the wire rack to cool completely.

Source: wiktionary

12. Using the point of a knife, make three slits evenly spaced apart in the base of each chouxnut. Push the snipped end of the piping bag through each slit into the bun. Pipe in the cream, angling the bag to the side to evenly fill the chouxnut.

Source: wiktionary

For the icing, mix the icing sugar with the lemon zest and enough water to make a glossy icing with a thick, pourable consistency. Brush over the top of each chouxnut to coat and allow to set before serving. Enjoy!

Source: wiktionary