Peel the lemon using a peeler, removing as much of the white pith as possible. Set aside.
Preheat the oven to 350°F (180°C).
Bring the water, salt, and butter to a boil.
Remove from heat and add the flour a little at a time, mixing well.
Beat with a wooden spoon until you have a smooth, homogeneous dough.
Return to heat and work the dough until it comes away from the sides of the pan.
Remove from heat again and add the eggs one at a time.
Place the dough on your work surface and let it cool, folding it back onto itself occasionally with a spatula.
Fill a piping bag with the choux pastry and pipe éclairs 8 cm long.
Bake for 20-25 minutes or until golden brown. Let cool completely.
Whip the cream by mixing the sugar with the cream and yuzu.
Using a piping bag, fill the éclairs with whipped cream by making two small holes underneath. Refrigerate.
In a small saucepan, combine the sugar, water, and lemon zest.
Over low heat, cook the zest until translucent. Drain and cut into thin strips. Set aside.
Pipe small rosettes of yuzu whipped cream onto the tops of the éclairs and decorate with candied lemon zest.
Personally, I like to add small sugar paste flowers.