Mini Éclairs

.In a medium saucepan, place water, salt, sugar and butter and bring to s boil. Remove from heat and add the flour all at once; stir vigorously until dough forms and pulls away from the sides of the pan.

Return pan to heat for 1 minute, beating constantly. Remove from heat and set it aside to cool to a room temperature.

Add eggs over the cooled dough, little at the time with constant stirring. Spoon mixture in a piping bag with a plain nozzle and pipe it as a finger shape over a lightly greased 1 or 2 baking tray keeping a space of 3cm between each other.

Bake in 200ºC preheated oven for 30-35 minutes or until it puffs, firms and becomes golden in color. Remove and set aside to cool.

To make the filling:

Mix water and Nestlé® Sweetened Condensed Milk in a saucepan and bring to a boil.

Mix eggs, vanilla powder, corn flour and lemon zest in a mixing bowl then pour them into the boiled mixture with constant stirring. Bring to a boil with constant stirring until the mixture thickens. Set it aside to cool. (Cover with cling film to prevent the top from drying up).

Slice the éclair from the sides. Mix the cooled filling with a spoon until its smooth then place in a piping bag and pipe it to fill the éclairs. Dip a little on the top side of the filled éclairs with melted chocolate. Arrange in a serving plate and serve.