For the cream puffs (chouquettes):

1. In a saucepan over low heat, add the water, butter, salt, and sugar. Stir until the butter is melted.
2. Remove from the heat and add the flour all at once. Begin stirring with a flat wooden spoon and put back on the stove on low heat. Keep stirring vigorously for 3-4 minutes. The dough will dry out a bit and start to pull away from the sides. Remove from heat and allow to cool just a bit.
3. Preheat the oven to 375° F (190°C) and line 2 baking sheets with parchment paper.
4. Transfer the dough into a stand mixer fitted with a paddle attachment. With the mixer on low, add 1 egg at a time, adding the other only when the previous has been blended well. The dough will now have the consistency of a thicker custard and it is ready to pipe.
5. Transfer the pate à choux to a piping bag with a round tip. If using baking sheets lined with parchment paper, use a small amount of the dough to glue down the corners of the parchment paper (I used silicone mats). Holding the piping bag vertically above the tray, and starting about 2 inches from the edge of the parchment paper, pipe circles onto the parchment spaced about 2 inches apart, with a steady hand (try to be consistent on your piping or they are going to be different sizes and are going to bake differently).
6. Using your wet index finger, gently pass it on top of the piped dough to smooth down any bumps.
7. Bake in the preheated oven for 25-30 minutes, without opening the door. After, prop the door open with a wooden spoon to let the steam escape and bake for an additional 5 minutes or until you feel that the outside of the dough has crisped up.
8. Turn off the oven and leave them inside, with the door open for a little bit to dry, then take out and let rest on a rack. Once cold, turn them upside down and, with the tip of a knife, make a small hole at the bottom.

For the lemon pastry cream:

• Heat the milk in a saucepan with the lemon rind over low heat.
• In a bowl, beat the egg yolks and sugar, then add the cornstarch and mix.
• Remove the lemon rind. Pour a ladle of the heated milk on the egg mixture, slowly, mixing with a whisk. Next, pour the mixture into the saucepan with the rest of the milk, add the lemon juice, and set back on the stove on low/medium heat. Stir constantly until the cream has thickened.
• You can pass it through a strainer if you see there are some lumps. Transfer the cream to a wide bowl (it will cool faster). Cover the top with plastic wrap ensuring that the plastic wrap is in contact with the surface of the cream. Let it cool at room temperature first, then in the fridge. Stir before using.

For the glaze:

1. Sift the icing sugar into a bowl.
2. In a saucepan, bring the water to a boil then add it to the sugar one tablespoon at a time. Mix well until all the sugar has dissolved. If it is too runny, add some more icing sugar. If, on the other hand, the icing is too thick, add a few drops of hot water.

To assemble the tree:

1. Separate puffs according to size and shape, choosing the larger ones for the bottom layer and going smaller towards the top.
2. Place the lemon pastry cream in a piping bag with a long pointed tip and fill the cream puffs.
3. Dip all the top of the cream puffs in the icing glaze. To some of them add white beads or whatever decorative sprinkle you want to use. Set aside.
4. Then, dip the bottom in honey and place it in a circle on a serving tray. I used a 10-inch raised cake plate and I could fit 14 puffs on the first layer.
5. Continue to build the second layer, dipping the bottom of the puffs in honey to hold them in place. The second layer will have a smaller circumference creating that cone shape.
6. Repeat creating smaller and smaller circles until you are left with one profiterole at the top. As you work your way up, you may have to play with your puffs turning them to find the perfect fit.
7. Once finished assembling, dust icing sugar over top and be creative in your presentation. We sprinkled gold stars and pink hearts, then used a ribbon, a star, and lights.