In a medium saucepan, combine the water, milk, butter, sugar, and salt.
Bring to the boil over medium heat.
Remove from the heat and stir in the flour all at once with a wooden spoon.
Once the flour is incorporated, place the mixture back over medium heat about 1.5 - 2 minutes.
Keep stirring constantly (to release extra moisture and partially cook the flour), or until dough comes together to form a smooth ball.
Transfer the dough to a large mixing bowl and beat using an electric hand mixer on medium speed for 1 minute to cool the mixture slightly.
Add the eggs, one at a time, allowing each egg to be fully incorporated between additions.
Beat until the dough is smooth and forms a thick ribbon when the beaters are raised.
Pipe the eclairs onto a baking sheet. Bake at 245 ̊C for 15 minutes.
Without opening the oven, reduce the temperature to 165 ̊C and bake until the bottoms sound hollow when lightly tapped, approximately 20 minutes.
Transfer to a wire rack to cool.
2
Eclair filling & garnish
Combine the black sesame paste, butter, and cream in the bowl of a stand mixer fitted with the whisk attachment. Add the sugar and whisk until the mixture becomes creamy.
Fill the eclairs with this mixture.
Garnish with white chocolate and roasted black sesame seeds.
Recipes
