Choux Pastry Eclairs with Cod Roe Cream Filling

Preparation:

1. For the dough, place the water and butter over heat and bring to a boil.
2. Add the flour and, stirring vigorously, cook the dough for 3 minutes. Remove from the heat.
3. Add the eggs one at a time to the cooled mixture and mix with a spatula or mixer — the dough should be elastic and smooth.
4. Bake the éclairs in a preheated oven, first at 220 °C for 10 minutes, then at 180 °C for another 25 minutes.
5. For the cream, combine the cod roe, cream cheese, and lemon zest. Mix well.
6. Fill the cooled éclairs with the cream.

Enjoy your meal!