Boil in a pan water, butter, sugar and salt.

Mix with flour and bake until the dough stick out of the pan like a ball. Put in a mixer and slowly add the eggs. When you obtain a beak the dough is ready to draw.

Boil almond milk in a pan.

In a bowl, whisk sugar, corn starch and eggs together.

Add the mixture to the almond milk into the pan and cook it while you are mixing until the mixture starts to give some bubbles. Take out the pan from the fire and put your lemon curd into a bowl. Wrap it with a plastic wrap and let it cool down.

Decorate the top of your éclair with some whipped cream, fresh apricots slightly roasted into butter, roasted sliced almond and fresh rosemary leaves.