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1
Preheat the oven to 230u00b0 C.
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2
Bring to boil the water and the butter in a metallic saucepan.
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3
Add a pinch of salt and the flour and mix vigorously till the mixture will be a ball and it will leave the pan clean.
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4
Add the eggs and mix.
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5
Pipe the dough with the help of a pastry bag onto a baking tray covered with baking paper. The strips should be around 10 cm long and 2 cm thick, so use a very big round piping tip or, if you don't have so big ones, just use your pastry bag without the tip (as I did) or a plastic food bag with a hole.
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6
Bake for 10 minutes at 230u00b0C, then lower the temperature to 150u00b0C and bake for another 15 minutes.
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7
Let the pastries cool down.
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8
Cut the cooled pastries in half vertically.
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9
Put into a metallic bowl the eggs, the sugar and the lemon and lime juices and zests.
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10
Place the bowl onto a saucepan or cooking pot, which will be half filled with hot water, creating a bain marie.
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11
Place the saucepan on the stove, keeping the water hot, but not letting it boil, and whisk gently till the mixture will solidify and become creamy.
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12
Remove from heat, add the butter and mix.
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13
Place a cling wrap onto the curd, so that it touches completely the surface of the curd, in order to avoid it to crust. Refrigerate.
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14
Put the heavy cream into a bowl.
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15
Add the earl grey bags and let me soak.
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16
With a spoon, squeeze the bags onto the sides of the bowl, repeating the process till the cream will taste like earl grey.
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17
Add the vanilla extract and whip.
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18
Fill the pastries with the lemon curd.
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19
Top the eclairs with the earl grey whipped cream, with the help of a pastry bag.
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20
Decorate with strawberries and lime zest.
