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,
