Pour the milk and water into a pan, add the butter, salt and sugar.
Place this over a high heat until the butter has melted.
Bring to the boil and allow to boil for 3 seconds.
Remove from the heat and add the flour all at once, mixing vigorously until you cant see any flour in the mixture.
Break the eggs into a bowl and whisk with a fork.
Add half the egg mixture to the pan and beat until the mixture is combined.
Gradually add the other half egg mixture, a little at a time making sure the consistency is firm. The consistency of the mixture should stick to the spatula but fall off with a solid break.
Place into piping bag and pipe out 24 minil eclairs onto a greased baking tray.
Brush top with an egg wash or water.
Bake in a 150ºC oven for 35-45 minutes or until golden brown. Do not open the door during cooking time, as the eclairs will collapse.
Cut small slit in the side of the eclairs once out the oven to allow any excess air to escape, this will help in drying out your éclair. Allow to cool
FOR THE LIME CREME PATISSIERE
Pour the milk into a saucepan and add 25g sugar.
Place the eggs in a bowl with the sugar and salt. Whisk vigorously.
Add the flour and cornflour and combine.
Place the milk over high head and just before it reaches boiling point remove from the heat. Pour a ladleful over the egg mixture and whisk then pour the mixture back into the saucepan and whisk until smooth. Bring to the boil whisking all the time this will take a minute or two. Add a drop of lemon essence. Test to make it strong enough for your liking.
Fill a piping bag with a small nozzle and make a hole in the bottom of the cooled eclairs and pipe creme into the eclairs.
Dip the filled eclairs into warmed and flavoured fondant icing, or make royal icing.
Place on a rack to set
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/lemon-and-lime-rosewater-eclairs/