Ingredients:
For the dough:
1.78 oz butter
1 pinch of salt
zest of one lemon
1 1/3 cups of sifted flour
4 eggs
For the filling:
2 egg yolks
3 tablespoons cornstarch
1 jar condensed milk
1 tablespoon of butter
2 teaspoons vanilla essence
For the chocolate dip:
1 cup grated drinking chocolate
1/4 cup butter
How To Make it:
Boil 1/4 cup water with the butter, add the salt and lemon zest.
Remove from the heat and add the flour all at once, stirring vigorously with a wooden spoon.
Return to the heat for a few seconds and continue stirring until the dough comes off the pan in a single block.
Remove from heat and add the eggs one at a time, stirring vigorously between additions.
Pour, using two teaspoons, form eclairs about 8 cm long on a buttered baking tin and bake in a hot oven for about ten minutes, until they puff up, then lower the heat and leave for another ten or fifteen minutes.
Let them cool in the oven.
Mix the egg yolks with the cornstarch, dilute with the condensed milk dissolved in a jar of water (milk container) and place over low heat stirring constantly until it thickens; add the butter or margarine and the vanilla.
Remove from the fire, once it has thickened, let it cool.
Cut a slit in one side of the eclairs and fill them with the cooled cream.
Melt the chocolate in a bain-marie, add the butter and coat the eclairs with this sauce, leaving them to bake before serving.
