Ingredients:

200ml milk
200ml of butter
300g wheat flour
For custard:
500ml milk
4 egg yolks
130g sugar
40g corn starch
1 cinnamon stick

Preparation:

1. Remove a glass of milk from the custard and heat the rest over the heat with a cinnamon stick. When it comes to a boil, reduce the heat and let it simmer for two or three minutes so that the milk tastes like cinnamon. After this time, remove the cinnamon stick.
2. In a bowl, mix a glass of milk that you have shared with cornstarch and mix until it is completely dissolved. Add sugar and 4 egg yolks. Mix well with rods. Pour this preparation into hot milk and, stirring with chopsticks, heat it until it thickens. The heat should be softened because the cream easily sticks to the bottom of the pan. When the cream thickens, remove it from the heat.
3. Pour the cream into the container and cover it with transparent film. If the film comes into contact with the cream, it will prevent its crust. Let it cool out of the refrigerator.
4. Mix lard (at room temperature) with milk in a bowl. Add the flour a little while mixing with a wooden or silicone spoon. When the dough comes away from the walls, knead it a little with your hands until you get a homogeneous dough. You should have a soft dough that doesn’t stick to your hands.
5. Make dough balls of about 15 grams or something smaller than a walnut, and leave them on a plate on which you will sprinkle a little flour. Make balls of all the dough. Flatten the ball on a floured work surface and place the comb on top. Roll it like a rolling pin, making sure the two ends of the flattened ball meet. Bend the rifle with your hand on the table and you will see that it ends up taking shape. The video will clarify any of your questions. First, prepare as many rings as you can, this will depend on the amount of mold you have.
6. Heat a large amount of olive oil in a frying pan to fry the eclairs (I used approximately half a liter). When the oil is hot, eclairs are placed. They should not be too close together to be easily handled. Donate them well and then remove them to a plate with absorbent paper. To unpack them, use paper towels or a cloth to hold them, because the metal on the earrings burns. With a little twist, you can easily open them.
7. Fishhooks: Put the pastry cream in the pastry bag and fill the eclairs. Since I have a lot of holes in the center, I poured them in a little and added more edges so they wouldn’t be too heavy. You can also fill them with a spoon. After completing the custard-filled eclairs, you can sprinkle them with a small amount of powdered sugar. Do this with a sieve, and you will distribute the sugar much better.