Miso Caramel Tahini Eclairs

Steps

1. 1

   Make the choux pastry

   • In a medium saucepan, combine water, cold butter cubes, and salt.
   • Heat over medium heat, stirring with a whisk until the butter completely melts and the mixture comes to a boil.
   • The water should just begin to boil as the butter finishes melting.
   • Remove from heat and add flour all at once, stirring vigorously with a wooden spoon until a rough dough forms and no dry flour remains (about 1 minute).
   • Return the pan to medium heat and stir constantly for 2–3 minutes, pushing the dough against the sides of the pan.
   • This dries out the dough slightly, which helps the pastry puff.
   • Transfer to a bowl and let cool for 2 minutes.

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   Ready when: Dough pulls away from pan sides and forms a ball; a thin film coats the bottom

   Tip: Don't skip the 2–3 minute heating step after adding flour; it removes excess moisture so eclairs puff properly.

2. 2

   Incorporate eggs into choux

   • With a hand mixer or wooden spoon, add the beaten room-temperature eggs to the cooled dough in four additions, beating well after each addition until fully incorporated before adding the next.
   • The mixture will look broken at first, then come together into a smooth, glossy, pipeable batter.
   • After the final egg addition, the dough should be pale, smooth, and fall slowly from a spoon—slightly thicker than cake batter but looser than cookie dough.

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   Ready when: Mixture is pale, glossy, and falls in thick ribbons from a lifted spoon

   Tip: Add eggs slowly; rushing this step or using cold eggs can cause the dough to break or not incorporate smoothly.

3. 3

   Pipe and bake eclairsOven 400°F / 205°C

   • Transfer the choux batter to a piping bag fitted with a ½-inch (1.3 cm) round tip.
   • Pipe 4-inch (10 cm) logs onto prepared baking sheets, spacing them 2 inches (5 cm) apart.
   • You should have 12 eclairs.
   • Bake at 400°F (200°C) for 15 minutes without opening the oven door.
   • Reduce heat to 350°F (175°C) and bake for an additional 20–25 minutes, until the eclairs are golden brown and firm to the touch (they should not wobble).
   • The pastry should sound slightly hollow when tapped.
   • Do not open the oven during baking, as temperature fluctuations cause them to collapse.

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   Ready when: Eclairs are deep golden, firm, and sound hollow when tapped; no beads of moisture on surface

   Tip: Do not open the oven door during the first 15 minutes. Eclairs must puff in high, undisturbed heat before the structure sets.

4. 4

   Cool eclairs completely

   • Transfer the baked eclairs to a wire rack and let cool at room temperature for 45 minutes to 1 hour.
   • They will continue to firm up as they cool.
   • Once cool, you can make a small hole in the bottom of each éclair with a small serrated knife or small piping tip to help release steam and allow for easier filling.

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   Ready when: Eclairs are completely cool to the touch and firm throughout

   Tip: Cooling is essential; filling warm eclairs causes the pastry to soften and the filling to melt.

5. 5

   Make tahini cream filling

   • In a bowl, beat the room-temperature tahini and butter together with a hand mixer on medium speed for 1–2 minutes until pale and fluffy (this incorporates air).
   • Add the sifted powdered sugar, salt, and vanilla extract.
   • Beat on low speed at first to prevent sugar from flying, then increase to medium speed and beat for 2–3 minutes until the filling is light, creamy, and spreadable.
   • If the filling seems too thick, add 1 teaspoon of milk or water at a time until it reaches the right consistency for piping—it should hold a soft peak but not be so stiff that it's difficult to work with.
   • Don't overbeat or the filling will become grainy.

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   Ready when: Filling is pale, smooth, fluffy, and holds a soft peak

   Tip: Beat butter and tahini first to emulsify; this prevents the filling from separating or becoming grainy when the sugar is added.

6. 6

   Prepare miso caramel glazeOven 340°F / 170°C

   • In a small saucepan, combine granulated sugar and water.
   • Stir over medium heat until the sugar dissolves, then stop stirring.
   • Let the mixture simmer without stirring until it reaches a medium amber color (around 330–340°F / 165–170°C on a candy thermometer), about 8–10 minutes.
   • Watch carefully after 7 minutes, as caramel can darken quickly.
   • When it reaches the right color (golden amber, not dark brown), remove from heat immediately.
   • Whisk in the cold butter cubes one at a time, letting each piece melt before adding the next.
   • The mixture will bubble slightly.
   • Once all butter is incorporated, whisk in the white miso paste until fully dissolved and smooth.
   • Let cool for 1 minute, then slowly whisk in the room-temperature heavy cream until combined.
   • The glaze will be smooth, glossy, and pourable.
   • Stir in the optional fleur de sel.

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   Ready when: Caramel is medium amber (330–340°F / 165–170°C); miso and cream are fully incorporated and glaze is smooth and glossy

   Tip: Do not stir the caramel once sugar has dissolved, or it will crystallize. Add butter off heat to avoid splattering. Miso paste can clump if whisked too vigorously; fold it in gently first, then whisk.

7. 7

   Assemble eclairs with filling

   • Once eclairs are completely cool, transfer the tahini cream filling to a piping bag fitted with a small round or éclair filling tip (about ¼ inch / 0.6 cm diameter).
   • If you made small holes in the bottoms, pipe filling through those holes until the éclair feels slightly full but not overstuffed (filling may appear at the hole, which is fine).
   • Alternatively, you can pipe filling in from the ends or make shallow slits on the side using a small serrated knife and fill from there.
   • Work quickly so the filling doesn't soften the pastry.

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   Ready when: Eclairs are filled until just full; a small amount of filling may show at injection point

   Tip: Fill eclairs as close to serving time as possible; they soften quickly when filled. If not serving within 2–3 hours, store unfilled and fill just before glazing.

8. 8

   Glaze and garnish eclairs

   • If the miso caramel glaze has cooled and thickened, warm it gently over low heat or in short 10-second bursts in the microwave, stirring, until it reaches a dipping consistency (thick but pourable, like honey).
   • It should coat the back of a spoon smoothly.
   • Dip the top of each filled éclair into the warm glaze, angling gently to coat the top and upper sides.
   • Let excess drip off, then place glazed éclair on a wire rack set over parchment (to catch drips).
   • Immediately sprinkle a pinch of toasted white sesame seeds on each glazed éclair before the glaze sets (within 30 seconds).
   • Let the glaze set at room temperature for 15–20 minutes.

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   Ready when: Glaze is set and feels tacky (not sticky) to the touch; sesame seeds are adhered

   Tip: Add sesame seeds immediately after glazing while the glaze is still slightly tacky so they adhere. If glaze becomes too thick, it will crack; if too thin, it won't coat evenly.