Satsuma Eclair Recipe

Satsuma Eclair Recipe from Black Pearl Catering Co. 

1/2 cup water 
1/2 cup whole milk
1/2 cup unsalted butter
1 tsp sugar
1/2 tsp kosher salt
1 cup + 3 tbsp bread flour
4 large eggs
2 cups white chocolate chips
2 cups heavy whipping cream
1/4 cup powdered sugar
2 satsumas
Preheat oven to 400 degrees. Heat water, milk, butter, salt and sugar in a small saucepan over medium heat until butter is melted and all ingredients have reached a simmer. Remove the pot from heat and add the flour into the liquid mixture. Stir until combined and smooth. Bring back to medium heat, and with a rubber spatula, stir the mixture, ensuring even heating for two minutes. After two minutes of stirring, transfer mixture to the base of a stand mixer with paddle attachment. Stir on low for two minutes until slightly cooled. In a separate bowl, whisk eggs until combined. After two minutes of mixing the dough, add one half of the eggs all at once and wait for them to be completely incorporated. Keep adding the eggs a tbsp at a time until the second half of the eggs are incorporated.
Grease a baking sheet or use a silicone baking mat. Using a wide star tip, pipe eclairs at a 45-degree angle to create the curve of the heart and move down keeping the same pressure to taper the shape. Repeat the process, crossing over the thin end of the first pipe. Bake for approximately fifteen minutes until golden throughout. Then, turn oven down to 300 degrees and bake for an additional ten minutes. Once removed from the oven, leave out at room temperature and melt white chocolate in a double boiler. Dip the tops of each heart and lay back down on the baking sheet to cool completely. (At least 2 hours or overnight.) When ready to pipe, zest both satsumas into a small container. Pour heavy cream into a stand mixer with the whip attachment and whip on high speed until soft peaks form. Turn off and add powdered sugar and citrus zest  and continue whipping on high speed until very stiff peaks form.
Split the eclairs just below the white chocolate line and pipe, add satsuma segments for garnish. Enjoy!