Lemon cream: Make this the day before if you want to serve the éclairs at noon, otherwise the cream won’t have time to set.

Soak the gelatin sheets in a bowl of cold water. Meanwhile, put all the lemon cream ingredients in a saucepan and bring to a boil, whisking constantly. Once it boils, reduce to medium heat and keep whisking for 3 minutes. The mixture should become slightly translucent—if not, that’s okay, it won’t affect the result.

Remove from heat, add the squeezed gelatin sheets, whisk again, then pour the lemon cream into a bowl. Cover directly with plastic wrap and refrigerate until set.

Choux pastry: Note! The recipe says to use 3 eggs and add them gradually, but I think 2 are enough. Be careful not to add too much egg or the dough will be too runny and hard to fix!

Pour the milk into a saucepan with the butter (cut into small pieces), sugar, and salt. Bring to a boil, stirring. Once boiling, add the flour all at once and stir vigorously. Continue cooking to dry out the dough. When it forms a ball and pulls away from the sides, leaving a thin film on the bottom, remove from heat and transfer to a bowl, stirring to cool slightly. Add 1/3 of the beaten eggs. This is the crucial step!

Mix well, then gradually add the rest of the eggs. The dough should be smooth and glossy—not too stiff, but firm enough to hold its shape. If it’s too dry, it will crack during baking. If it’s too runny, it won’t work. If you have trouble, check this link: http://www.montiroirarecettes.com/2013/11/pate-choux-de-michalak.html?m=1

Preheat the oven to 340°F (170°C). Pipe the dough onto a baking sheet lined with parchment paper, making éclairs about 5 inches (12 cm) long. Bake for 35 to 40 minutes (mine were done in 30 minutes).

Just before assembling, make the Italian meringue. I never reached the required 250°F (121°C), but it didn’t matter. I also didn’t use all the syrup, as I thought it would be too sweet.

Heat the sugar and water in a saucepan until boiling. Meanwhile, beat the egg whites until stiff peaks form. When the syrup reaches 250°F (121°C) (or not), slowly pour it in a thin stream into the egg whites while beating at maximum speed.

Assembly: Slice the éclairs in half with a serrated knife. Spread a little lemon cream on the base, then pipe the rest in small mounds. Replace the tops and pipe the meringue on top. Brown the meringue with a kitchen torch.

All that’s left is to enjoy!