Lemon Éclairs

Instructions

1. To make the pâte à choux, preheat the oven to 400°F (205°C). Line two baking sheets with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Heat over medium-high heat until the butter melts and the mixture comes to a rolling boil.
3. Remove the pan from heat and immediately stir in the flour all at once with a wooden spoon. Stir vigorously until the dough forms a ball and pulls away from the sides of the pan, about 1-2 minutes.
4. Return the pan to medium-low heat and cook the dough, stirring constantly, for about 1-2 minutes to dry it slightly. Remove from heat and let cool for 5 minutes.
5. Transfer the dough to a stand mixer fitted with a paddle attachment. Beat on low speed while adding the eggs one at a time, mixing well after each addition until the dough is smooth, shiny, and holds stiff peaks.
6. Fill a piping bag fitted with a 1/2-inch round tip. Pipe 4- to 5-inch long strips on the prepared baking sheets, spacing them 2 inches apart.
7. Spray the piped dough lightly with water and bake for 15 minutes at 400°F (205°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 20-25 minutes until golden brown and puffed. Do not open the oven door during baking.
8. Remove éclairs from the oven and pierce each with a toothpick or skewer to release steam. Cool completely on a wire rack.
9. To make the lemon vanilla pastry cream, split the vanilla bean and scrape the seeds into a medium saucepan along with the pod. Heat the milk and vanilla bean pod until just simmering. Remove from heat and let infuse for 10 minutes, then remove the pod.
10. In a mixing bowl, whisk together egg yolks, sugar, cornstarch, and salt until pale and thick.
11. Slowly whisk about 1 cup (240 ml) of the warm milk into the egg yolk mixture to temper, then pour everything back into the saucepan.
12. Cook over medium heat, whisking constantly, until the mixture thickens and reaches about 175°F (79°C) and is smooth and custard-like, about 3-5 minutes.
13. Remove from heat and whisk in the butter, lemon zest, lemon juice, and vanilla extract until smooth.
14. Transfer the pastry cream to a clean bowl, cover with plastic wrap touching the surface to prevent a skin, and chill for at least 1 hour until firm.
15. To make the lemon glaze, whisk together powdered sugar, lemon juice, and vanilla extract until smooth and pourable.
16. Once the éclairs and pastry cream are chilled, use a small knife to make 1 or 2 holes in the bottom or side of each éclair. Fill a pastry bag fitted with a small round tip with the lemon pastry cream and pipe it into each éclair until filled.
17. Dip the tops of each filled éclair into the lemon glaze. Let the glaze set at room temperature for about 20 minutes before serving.