Eclair Roll

Bring the water, milk, salt, and butter to a boil. Add the flour and cook the dough, stirring constantly. Heat for another 2 minutes and let cool slightly.

Gradually beat in the eggs in several additions. The finished dough should slowly and lazily drip off the spatula.

Using a 1C piping tip, pipe the dough onto a perforated baking mat into a 30x40 cm sheet. Bake at 180°C for 30 minutes. Let cool.

Bring the milk, sugar with vanilla, and egg yolks to the first bubbles. Whisk in the cornstarch dissolved in water and cook until thickened. Cool to room temperature.

Whip the softened butter until pale and fluffy. Combine with the cooled pastry cream base.

Chop the walnuts in a blender and mix them with the cooked condensed milk.