Sponge base:
Beat the eggs, add the sugar. After beating the eggs well with the sugar, incorporate flour a little at a time stirring delicately. Pour the mixture into a dish or a silicone mould greased and floured, bake at 180° for 25/30 minutes.

Eclairs:
Melt the butter in the water and bring to boil. Lower the heat, add the flour and mix the dough well. Pour the dough into the food mixer and begin to work it with the soft blade, add the eggs a little at a time. Line an oven dish with greaseproof paper, using an icing bag form small balls and place in an oven. Cook at 190° for about 15/20 minutes.

Custard:
In a saucepan bring the milk with the lemon peel to the boil. Beat the eggs in a bowl with the sugar and incorporate the flour. Lower the heat and pour the egg, sugar and flour mixture into the pan and whisk. Place on a moderate heat and cook until the cream begins to boil. Leave to cool.

Composition:
Cut the sponge in half, soak the bottom half in the mixture described below, cover in a layer of custard (½ custard, ½ whipped cream), place the other half of the sponge onto the cream, soak with the mixture below and cover with the other cream. Fill the éclairs with whipped cream or custard, place on the edge of the cake alternately with whipped cream, criss-cross the cake with the custard and chocolate custard.