Éclairs with pastry cream

Prepare the doughPlace water, salt, sugar, and butter in a medium saucepan and bring to a boil. Remove from heat and add the flour all at once. Stir vigorously until the dough forms and pulls away from the sides of the pan. Return the pan to the heat for 1 minute, stirring constantly. Remove from heat and set aside to cool to room temperature.

Add the EggsAdd eggs to the cooled dough little by little, stirring constantly. Spoon the mixture into a piping bag fitted with a plain nozzle and pipe finger-shaped strips onto one or two lightly greased baking sheets, spacing them 3 cm apart.

Bake the EclairsBake in a preheated oven at 200ºC for 30-35 minutes or until puffed up, firm, and golden brown. Remove from the oven and set aside to cool.

Prepare the FillingMix water and sweetened condensed milk in a saucepan and bring to a boil. In a mixing bowl, combine eggs, vanilla powder, cornstarch, and lemon zest. Gradually pour the egg mixture into the boiling mixture, stirring constantly.

Thicken and Cool the FillingBring to a boil, stirring constantly, until the mixture thickens. Set aside to cool. (Cover with plastic wrap to prevent a skin from forming).

Fill and Decorate the EclairsCut the eclairs from the sides. Stir the cooled filling until smooth, place it in a piping bag, and use it to fill the eclairs. Dip the tops of the filled eclairs in melted chocolate. Arrange on a serving platter and serve.