We call it eclair as ekler in Turkey. And ekler means affixes. I learned at a very late age that ekler are actually eclair, and I was so surprised that if I didn't know the truth of even that, I thought, who knows what else I might not know.
Eclairs are a dessert made with pâte à choux dough, just like profiteroles. This dough is made up of butter, water, flour and eggs. The flour is first cooked on the stove with butter and water, then the eggs are added and whisked, and then baked in the oven.
It is a very delicate dough. If you don't pay attention to the tricks, it's easy to get a flat dough instead of hollow, puffy eclair bites. I wrote the tricks of this dough in the recipe for profiteroles before, but I think it would be useful to repeat it.
- First of all, after adding flour to the water, salt and butter mixture, you should cook it by stirring constantly. In no way should you allow the flour to stick to the pan.
- The second and most important point is that you should wait for this dough to cool "completely". It is not enough to come to room temperature.
- Another very important point is the stage of adding the eggs. At this stage, the eggs must be added one by one. After adding an egg, the dough should be whisked until it becomes firm again. The second egg should be added after that.
- Beating should be done with a mixer if possible. Unfortunately, it is not possible to mix it as well as a mixer, no matter how fast it is whipped by hand.
- Do not open the oven door under any circumstances while cooking, otherwise they will go out. Even after cooking, do not open the oven until it cools down. Wait for them to dry completely.
Enjoy the recipe...
For the dough:
- 100 g of butter,
- 1 cup of water,
- 1.5 cups of flour,
- 3 large or 4 small eggs,
- 1 teaspoon of sugar,
- 1 pinch of salt.
For the cream:
- 2 tablespoons of flour,
- 2 tablespoons of cornstarch,
- 1 egg,
- 4 tablespoons of sugar,
- Vanilla with the tip of the knife,
- 1 teaspoon of butter,
- 2 cups of milk.
For the chocolate sauce:
- 100 g of chocolate,
- 4-5 tablespoons of heavy cream,
- 1 teaspoon of butter.
- For the dough, take the water and butter into a sauce pan and mix them on low heat until the butter melts,
- Add sugar and salt and mix,
- Add the flour and mix quickly and get a smooth dough,
- Cook, stirring, on low heat until the dough comes together.
- After removing it from the heat and cooling it, break the eggs into it one by one and whisk them well with a hand mixer (break one egg and whisk until the dough solidifies again, then break the 2nd egg and whisk it well, break the last 3rd egg and whisk until the dough thickens),
- With the help of a piping bag with a star tip, squeeze it into thin long pieces on a tray lined with greaseproof paper,
- Bake in a preheated oven at 180 degrees until lightly browned,
- Turn of the heat and do not remove from the oven until cools down,
- For the cream, take all the ingredients except milk and butter in a sauce pan,
- Add the milk and whisk well,
- Cook over low heat, stirring constantly, until it boils and thickens,
- Add the butter, mix and remove from the heat,
- For the chocolate sauce, heat the cream and butter in a saucepan,
- Add the chocolate that you cut into small pieces and melt it by mixing,
- Cut the cookiesin half,
- Fill them with cream,
- Pour chocolate sauce over them and rest for 1-2 hours in the fridge.
Enjoy your meal...