Mini Éclairs

Ingredients: 1 cup water or 250 ml ½ teaspoon salt 1 tablespoon caster sugar ½ cup butter or 100 g, cut into pieces 1 cup plain flour or 140 g 5 eggs, lightly beaten For the filling: 2½ cups water or 625 ml 1 tin Nestle Sweetened Condensed Milk or 397 g 4 eggs 1 teaspoon vanilla powder ½ cup corn flour or 60 g 1 teaspoon lemon zest, grated 1 cup milk chocolate or 150 g, melted for garnishing Preparation: In a medium saucepan, place water, salt, sugar and butter and bring to 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 Nestle Sweetened Condensed Milk in a saucepan and bring to 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 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.