Instructions:

Prepare the Choux Pastry:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, bring the water, butter, and salt to a boil over medium-high heat.
3. Once boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let the mixture cool for about 5 minutes.
5. Add the eggs one at a time, beating well after each addition, until the dough is smooth and shiny.

Bake the Pastry:

1. Using a spoon or a piping bag, drop or pipe small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
2. Bake in the preheated oven for 10 minutes. Then, reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes, or until the puffs are golden brown and sound hollow when tapped.
3. Remove from the oven and let cool completely on a wire rack.

Prepare the Citrus Cream Filling:

1. In a large mixing bowl, whip the heavy cream with the powdered sugar, lemon zest, orange zest, vanilla extract, and lemon juice until stiff peaks form.
2. Transfer the whipped cream to a piping bag fitted with a star tip.

Assemble the Cream Puffs:

1. Once the choux pastry puffs are completely cooled, slice them in half horizontally.
2. Pipe a generous amount of the citrus cream filling into the bottom half of each puff, then replace the top half.

Garnish and Serve:

1. Dust the tops of the cream puffs with powdered sugar.
2. Optionally, garnish with fresh mint leaves for a touch of color and freshness.