Combine the water, milk, butter, salt and sugar in a saucepan and place over low heat until the butter is melted.

Once the butter is melted completely, turn the heat on high and bring to a boil.

The moment it comes to a boil, remove off heat and immediately add the flour, all at once. Mix well with a wooden spoon or spatula until the flour is well absorbed. Place the saucepan back over medium flame and continue cooking for 2-3 minutes, mixing all the time, until a layer of dough remains on the bottom of the pan - keep the flame on medium to avoid burning and mix all the time with the spatula or spoon to cook out the liquid.

Remove from heat and allow the dough to cool down for 10 minutes.

Start incorporating the eggs, one by one, mixing well after each addition. Add the last egg bit by bit to make sure you're not adding too much egg. The number of eggs used depends on the humidity of the dough, even on weather and the size of the eggs.

The dough is ready when it falls off the spoon and leaves a streak that doesn't collapse on itself if you run your finger through it.

Spoon the dough in a pastry bag fitted with a star nozzle and pipe small and even eclairs on a baking pan lined with baking paper or a silicone mat.

Bake in the preheated oven at 350F for 40-50 minutes, depending on the size of your eclairs.

The eclairs are done when they are golden brown and crusty. Place aside until needed.

Start by heating the whole milk in a saucepan. Add the lime zest then remove off heat and allow to infuse for 10 minutes. Strain through a fine sieve then place the milk back on heat. Add the coconut cream as well and bring them to the boiling point.

In the meantime, mix the eggs, egg yolk, sugar and cornstarch in a bowl.

Pour the hot milk over the egg mixture and mix well. Return back on heat and cook for about 2 minutes until thickened.

Remove off heat and cool down for a few minutes by whisking it. Add the butter, a spoon at a time, and mix well until incorporated.

Stir in the vanilla as well.

Cover with plastic wrap on the surface and refrigerate for a few hours.

Spoon into a pastry bag fitted with a small round nozzle.

Combine the ingredients in a saucepan and place over low heat.

Bring to a boil and cook for 30 seconds.

Remove off heat and cover with plastic wrap.

Refrigerate for a few hours.

When set, place in a blender and pulse until smooth. Spoon the gel into a pastry bag or a sauce bottle and refrigerate.

Using a small round nozzle, make 2-3 holes on the bottom of each eclair then fill the eclairs with coconut pastry cream. Place them on a platter.

Decorate the eclairs with drops of coconut cream, lime fluid gel and lime zest or coconut flakes. Edible flowers can really make an impression if you have them on hand!

Enjoy!