Hojicha Eclairs

For the hojicha cream

Over medium heat, add the water and butter to a pot. Once it begins to boil, turn the heat low and mix in flour all at once

Mix until a dough forms and is not sticking to the sides of the pot.  

Transfer to another bowl and allow to cool for at least 15 minutes. 

Once cooled, have the dough in a stand mixer bowl fitted with a paddle attachment. Add in the eggs one at a time and beat until the batter forms a V-shape on the paddle attachment when lifted. 

Transfer the batter into a large piping bag fitted with a large round or star shaped piping tip. 

Prepare a large tray lined with parchment paper or silicon. Pipe the choux, leaving 1-2 inches between each to allow space for the batter to puff up while baking. 

Bake at 190C for 25 minutes. 

For the assembly

Sift powdered sugar and hojicha powder into the bowl of your stand mixer, or a large bowl. 

Add heavy cream and mix using whisk attachment, or with an electric hand mixer at medium speed. Continue mixing until firm peaks are reached.