1️⃣ Make the Choux Pastry:

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a saucepan, bring water and butter to a boil. Stir in salt.
• Add flour all at once, stirring vigorously until dough pulls away from the pan.
• Remove from heat, let cool for a few minutes, then beat in eggs one at a time until smooth.
• Transfer to a piping bag and pipe 4-inch logs onto the sheet.
• Bake for 25-30 minutes until golden and crisp. Let cool.

2️⃣ Prepare the Lemon Pastry Cream:

• Heat milk with lemon zest over medium heat until warm (not boiling).
• In a bowl, whisk egg yolks, sugar, and cornstarch. Gradually add warm milk while whisking.
• Return mixture to the saucepan and cook until thickened.
• Remove from heat, stir in butter and lemon juice. Let cool completely.

3️⃣ Fill the Éclairs:

• Slice each éclair in half lengthwise.
• Pipe lemon pastry cream onto the bottom half. Place the top back on.

4️⃣ Make the Lavender Glaze:

• Whisk powdered sugar and lemon juice until smooth.
• Add lavender extract or infused lavender.
• Dip the tops of éclairs into the glaze and let set for 30 minutes.