Make the Black Sesame Choux Puffs

1. Preheat the oven to 190 ℃ fan (375℉) and line a baking sheet with a sheet of parchment paper.
2. In a saucepan, combine the water, milk, butter, sugar, and salt. Heat over medium heat, stirring occasionally, until the butter is fully melted and the mixture comes to a boil. Remove from the heat.
3. Add the flour all at once and stir vigorously until the mixture forms a cohesive dough. Return the pan to medium-low heat and continue stirring until a thin film forms on the bottom of the pan. Remove from the heat.
4. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment (or use a handheld mixer). Allow the dough to cool slightly before proceeding.
5. Gradually add the beaten eggs, mixing on medium-low speed after each addition until fully incorporated. The dough is ready when it passes the “V-test”: dip the beater into the dough and lift it— the dough should hang down in a smooth V-shape.
6. Fill a piping bag fitted with a 15 mm round tip and pipe uniform mounds of dough, approximately 3–4 cm in diameter, onto the prepared baking sheet. Apply even pressure while piping, then release pressure and swiftly flick or twist the tip to achieve a clean cutoff.
7. Moisten your fingertip with water and gently smooth the pointed tip on top of each piped mound to ensure even baking.
8. Evenly sprinkle black sesame seeds over the top of each piped mound.
9. Bake in the preheated oven at 190 ℃ fan (375℉) for about 20 – 25 minutes or until they turn golden brown and puffed up.
10. Once baked, remove the choux puffs from the oven and pierce each one with a skewer or small knife to release steam and dry the interior.
11. Return the puffs to the oven and bake for an additional 5–10 minutes. After baking, turn off the oven and leave the door slightly ajar, allowing the choux pastries to cool completely inside.

Make the Black Sesame Pastry Cream

1. Place the black sesame powder and honey into a food processor. Pulse several times until a smooth paste forms. Start with 1 tablespoon of honey and adjust as needed to achieve a smooth consistency. Alternatively, store-bought black sesame paste can be used.
2. In a saucepan, combine the milk and vanilla extract. Gently heat over medium heat until it reaches a boil. Remove from the heat and allow the milk to cool slightly.
3. In a separate bowl, whisk the sugar into the egg yolks until fully dissolved. Add the flour and mix until fully incorporated and smooth.
   Gradually pour the slightly cooled milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
4. Return the entire mixture to the saucepan and cook over medium heat, whisking continuously until the mixture thickens into a smooth custard.
5. Remove from the heat and transfer the pastry cream to a heat-proof bowl. Cover the surface directly with cling film to prevent a skin from forming. Refrigerate until fully set before use.

Assemble the Cream Puffs

1. Combine the black sesame paste with the chilled pastry cream, mixing until smooth and fully incorporated.
2. Transfer the black sesame pastry cream into a piping bag fitted with a 15 mm French star tip.
3. Slice the top off each choux puff. Pipe the pastry cream into the cavity, filling it completely. Pipe a decorative swirl on top of the cream if desired, then replace the puff top.
4. These cream puffs are best served on the day they are made to enjoy optimal texture and freshness.