In a large saucepan, combine the water, butter and salt; bring to boil and then immediately add the flour. Stir constantly over medium heat for 5 minutes to obtain a thick mixture. Pour into a mixer bowl with paddle; gradually add the eggs while mixing until the mixture becomes smooth.
Pour the mixture into a piping bag with a round nozzle and make 10cm bars on a non-stick pan. Brush them with the beaten egg and bake in a preheated oven at 200 °C for 15 minutes until they get a crispy texture and brown color.
To prepare the cherry custard, put the cherry puree in a saucepan over medium heat for 10-15 minutes, to reduce by half, and then keep aside to cool.
In a bowl, whisk the egg yolks and cornstarch. Boil the water and NESTLÉ Sweetened Condensed Milk in a saucepan and then add the mixture of egg yolks and cornstarch. Cook them over low heat until they get a firm texture. Add the cherry puree, mix and set aside for some time, then cool in the refrigerator for 15 minutes.
Slice the baked éclairs horizontally and fill them with the cherry custard. Avoid overfilling them.
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