Eclairs with Blueberry Filling

In a saucepan, bring the milk to the boil with 70 ml of water, butter, salt and sugar. Add the flour all at once, stir in with a wooden spoon. Stir the mixture until it shines and a white coating forms on the bottom of the pot. Unfill the mixture into a bowl. Work in the eggs one by one with a hand mixer. Let the choux dough rest for about 30 minutes.

Heat the oven to 200 ° C. Pour the dough into a piping bag with a star nozzle (diameter 15 mm) and squirt 8 strips about 12 cm long onto a baking sheet lined with baking paper. Bake the eclairs in the preheated oven for about 25 minutes until golden Let cool completely on a wire rack.

Wash the lemon with hot water and pat dry. Finely grate the lemon peel. Halve the lemon and squeeze out the juice. Fill up to 3 tablespoons with water and mix with powdered sugar to a glaze.

Cut the eclairs horizontally. Brush the top halves with the icing and sprinkle with the lemon zest. Let the icing dry.

Sort the berries. Whip the cream with vanilla sugar until stiff. Fold in half of the blueberries. Spread the blueberry cream on the lower halves of the eclairs and top with the remaining berries. Place the upper halves on top of the filling.