Make the choux pastry: In a saucepan, heat the water, milk, butter, salt, sugar, and vanilla until it comes to a boil. Remove from heat and add the flour all at once. Stir vigorously. Return to the heat and cook, stirring, until the dough dries out slightly. Remove from heat, add the eggs, and beat until the dough is smooth and glossy. Transfer to a piping bag.

Pipe logs of dough onto a baking sheet lined with parchment paper. Preheat the oven to 480°F. Place the éclairs in the oven, then immediately lower the temperature to 320°F. Bake for about 40 minutes.

For the ganache: Gently melt the white chocolate in the microwave. Pour 1 1/2 tablespoons (20 g) of hot cream over the chocolate. Add the drained gelatin, vanilla, and orange blossom water. When smooth, add the remaining 2 2/3 tablespoons (40 g) cold cream. Mix well. Cover with plastic wrap directly on the surface and refrigerate for 2 hours.

After 2 hours, whip the ganache with a mixer until it forms stiff peaks, like whipped cream. If needed, add a little mascarpone to loosen the ganache. Transfer to a piping bag fitted with a tip.

Cut the tops off the éclairs. Fill with the ganache and decorate with the fruit. Sprinkle with lime zest.