Welcome to Mrs Rogers Test Kitchen - it’s ECLAIR time.
Combine the water and butter in a pot. Bring to the boil. Remove from heat and stir in the flour until completely combined and the dough is pulling away from the sides of the pot. Set aside to cool for 5 minutes.
Line a baking tray and set oven to 180C fan-force. Add the eggs, one at a time to the dough and stir until completely mixed in. Place teaspoon sided blobs onto your baking tray. You can pipe these in a line or make them as pretty as you like. Cook in the oven for 25-30 minutes until the eclairs double in size and turn golden. Reduce the oven temperature to 100C fan-force and continue to cook the eclairs for a further 15-20 minutes. Remove from oven.
Carefully cut the very top 3rd off each eclair and scoop out the dough. Return the lids and cases to the oven for a further 20-30 minutes at 100C fan-force to dry out. At this stage you can store them in an airtight container for 3-5 days.
In a pot add half of the cream, sugar, star anise, 1/2 lime zest (save the rest for the chocolate) and all of the juice. Bring to the boil and reduce to a low simmer for 3-5 minutes. Taste. Remember we will be adding the rest of the cream so that taste should be strong. This is where you can add more or less of the sugar, lime and star anise to your taste. Remove from heat and add remaining cream. Cool for at least 6 hours. (If you need to hurry up this process, chill in a shallow dish and move it around in the dish every 10 minutes).
Melt the chocolate in the microwave and add the rest of the lime zest. Stir until combined.
Whip the cream until its just stiff and fill the eclairs, placing the tops back on. Drizzle with the white chocolate topping. Serve immediately.