Let's start with the dough. In water to dissolve the butter and salt. Pre-sift the flour.

Once the water is boiling, gradually add flour, stirring constantly to avoid lumps, and slightly warm on low heat. Eclairs taught me oven the grandmother of my classmate, I do not know who she is by nationality, but was a classmate Aigunov Marianne, so her grandmother always taught that it is not necessary to let the dough cool down before you drive egg. That is removed from the heat and immediately beat one egg and knead the dough until smooth, until the egg is completely blended with the dough, then the next egg and knead again until smooth and all the eggs. Bake it all the time and always successfully. Missed to take a picture of the step with the balls, excuse me. Described here, I hope, clear.

The dough spread on a baking tray lined with parchment using a pastry bag, use a spoon. I formed the balls into dampened palms. Put in a preheated 180C oven for 30-35 minutes, the oven during baking to open undesirable.

Meanwhile, prepare cream. Mint wash, shake off the water, with stems to remove the leaves and add them to milk. The milk is heated to boiling and to boil on small fire for 5 minutes. The taste of the cream obtained is not pronounced minty, and light. So if you want to explicitly mint, add more mint.

In a separate saucepan, whisk the eggs with the sugar and flour. Add, continuing to whisk, mint strained milk.

Put the cream on the gas and cook, stirring constantly, until thick. Remove the cream from heat, cover with plastic wrap to avoid a film on the cream and leave to cool. To speed up the process you can put in a basin with cold water. Don't know if you can see in the photo, but the cream turned out pale green color.

When the eclairs have baked and cooled, like cream, a sharp knife cut the top of the hat, but not completely, fill aklergic the cream and close the lid. Fill all the eclairs

Now for the frosting. In a bowl pour powdered sugar, add the lime juice, mix well.

Put in a plastic bag, cut the tip and cover the eclairs with icing. If the icing is a thick, you can dilute a few drops, but adding it drops, if liquid, then add a little powdered sugar.

Chill in the fridge and call loved ones on tea!