Preheat the oven to 400 degrees F (205 degrees C). Line a sheet tray with a silicone mat.
Get out a small saucepan and combine the Water (10 tablespoon) and Butter (4 tablespoon) in it. Bring it to a low boil and let it all melt together while you stir it.
Take the pot slightly off the heat and stir in the All-Purpose Flour (65 gram), then return the pot to the heat and keep stirring until the flour is completely cooked off and dissolved. The dough should start to almost make a ball on its own.
Take pot off the heat and stir in Zest of the Lemon (1/2) and Ground Lavender (1/2 teaspoon). Let it cool a little, then whisk in the Egg (2) until you have a shiny batter/dough.
Transfer the dough to a piping bag and pipe little mounds of the dough right onto the baking sheet. You should get about 12 perfect little puffs. Sprinkle a little water on the sheet around the puffs.
Bake for 10 minutes (don't open the oven!)
Reduce the heat to 375 degrees F (191 degrees C) and let them bake another 20 minutes. Don't open the oven at all while they're baking!
Let them cool completely, then split them all in half.
Whip up the Heavy Cream (1/2 pint) in a bowl with a hand mixer until it keeps stiff peaks. Stir in the Lemon Curd (3 tablespoon), Zest of the Lemon (1/2), and Ground Lavender (1/2 teaspoon).
Transfer the filling to another piping bag fitted with a star tip for a nice finish. Pipe a generous amount onto the bottom of each puff, then close each of them with the tops.
Dust the cream puffs with Powdered Confectioners Sugar (to taste) and they are good to go. They also keep well for a day or two sealed in the refrigerator.