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INGREDIENTS :
FOR THE DOUGH, I USED:
2 ounces.Of soft butter.
Salt, I just used a pinch.
Zest of a large lemon.
1⅓ Cups. Of cake flour, I sifted it.
Eggs; you’ll need 4 large-sized.
FOR THE FILLING, I USED:
2 large Egg yolks.
Cornstarch; I used 3 large spoonfuls.
A jar.Of Condensed milk.
A large spoon.Of Butter.
2 small spoons.Of Vanilla flavor.
FOR THE CHOCOLATE DIP, YOU’LL NEED:
A Cup.Of grated Drinking chocolate.
¼ Cup.Of Butter.
THIS RECIPE IS A BIT MORE ADVANCED, BUT IF YOU FOLLOW THE INSTRUCTIONS CAREFULLY, IT SHOULD BE PERFECT:
Step 1:
To start, I brought 1/4 cup of water to a boil with the butter, then I added the salt and lemon zest.
Step 2:
Then, I removed the pan from the fire and stir in the flour all at once. Often, kindly I used a wooden spoon to stir vigorously.
Step 3:
And, I returned to the heat and stir constantly until the dough comes off the pan in a single block, which should just take a couple of seconds.
Step 4:
As the timer goes off, I removed the pan from the heat and added the eggs one by one, stirring well between additions.
Step 5:
Then, using two teaspoons, I molded 8-cm-long eclairs in a buttered baking tin.
Step 6:
And I baked for about 10 minutes in a hot oven until they puffed up, I reduced the heat to low and simmer for another 10 to 15 minutes, and I removed them and enable them to cool in the oven.
Step 7:
After that, I whisked together the egg yolks and cornstarch, making sure to dilute with condensed milk diluted in a glass of water, stirring constantly over low heat until it thickens, then I added the butter or margarine and the vanilla extract.
Step 8:
After it has thickened, I took it off the heat and put it aside to cool.
Step 9:
I cut a slit in one side of the eclairs and covered them with the cooled cream that it has cooled.
Step 10:
At this stage, I melted the chocolate in a bain-marie, added the butter, and used it to coat the eclairs.
