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1
Preheat the oven to 425u00b0F. Line a baking pan with parchment paper.
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2
For the choux pastry, place butter, 1/2 cup water, milk, granulated sugar and salt in medium saucepan on medium-high heat. Bring to a simmer. Stir until sugar has dissolved. Stir in flour and cook for 30 secs until dough comes cleanly away from sides of pan.
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3
Remove from heat. Add eggs, one at a time, beating well after each addition. Spoon into piping bag fitted with a 3/4-inch plain tip. Pipe dough onto prepared pan to form eclairs, about 4 inches long and 1 inch wide, leaving room for spreading.
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4
Bake for 30 mins or until puffed and golden. Turn oven off and keep door ajar. Cool pastry in oven for 30 mins. Transfer to rack to cool completely.
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5
For the white chocolate cream, place 2/3 cup of the heavy cream, liqueur and vanilla bean in small saucepan on medium-high heat. Bring to a simmer.
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6
Place white chocolate in a large bowl and add hot cream. Let stand for 15 secs, then whisk to combine. Refrigerate until cold.
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7
Using knife, prick small hole in one end of each pastry. This is where you will pipe in the cream.
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8
Beat remaining 1 cup heavy cream and white chocolate cream with electric mixer until firm peaks form. Spoon into piping bag fitted with 1/5-inch tip. Carefully pipe cream into eclairs.
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9
For the glaze, place bittersweet chocolate, powdered sugar and butter in heatproof bowl and place over pan of gently simmering water to melt. Stir to combine. Remove from heat. Dip top of each pastry into melted chocolate and return to wire rack to set.
