Eclairs with Turkish Delight
Posted on October 21, 2015 by nerinatimm in baked goods
Eclairs had me sweating the last 2 days. Not because they are difficult to make, but because I doubted my recipe.
You see, as a food writer and recipe developer, we put our tested and trusted recipes out there and hope people will not only try it, but actually like it and make it again. So when people complain about a recipe, my heart comes to an immediate halt. I freak out and panic, because credibility is a huge thing. So, someone commented about my eclairs recipe. They said it was a disaster….. eeeek!
So yesterday, I donned an apron and decided to take my recipe and revise it. On that specific recipe, I get so many good comments, but every now and then someone complains. Well, the people have spoken so time to revise. I used my recipe as is in the first batch. I also phoned Theresa De Vries who is the doyenne of baking in South Africa.
The verdict is, that there is absolutely nothing wrong with my recipe. The following is important.
- Use only large eggs and in this recipe, 4 is correct.
- Use your mixer and mix well after each egg is added.
- In my second batch, I used full fat margarine and the result was more crispy.
- Before you add your 4th egg, check the consistency of the batter, it must be very stiff.
Follow me on:
| Servings | Prep Time |
| 24 small eclairs | 20 minutes |
| Cook Time | Passive Time |
| 25 minutes | 10 minutes |
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Light as feathers Eclairs, filled with cream and nuggets of Turkish Delight, topped with a Rose water Glaze - delicious!
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- 250 ml water
- 125 ml butter or margarine I used Spar Margerine (not low or medium fat)
- 250 ml flour
- 3 ml salt
- 4 large eggs
- 250 ml cream
- 1 small turkish delight - cut in small nuggets
- 250 ml icing sugar
- 1 lemon - juice only
- 2 ml rose water
- Preheat the oven to 180C.
- Prepare a baking sheet by spraying it with non-stick spray or lining it with baking paper.
- Boil the water in a small pot and add the butter and allow to melt.
- Add all the cake flour in at once and stir with a wooden spoon until the mixture comes away from the sides of the pot. Keep stirring it over the heat until a thin film develops in the bottom of the pot.
- Remove from the heat and place the mixture in the bowl of your mixer.
- Beat the flour mixture for about 1 minute so that it can cool and then.
- Add the eggs one by one, beating well in between each addition of eggs.
- Spoon the mixture into a piping bag and pipe 10cm long or round eclairs on the baking paper.
- Bake for 25 minutes, remove eclairs from the oven and make a small cut on the side of each choux bun to release the steam.
- Place back in the oven, with heat now reduced to 160C. Bake for another 5 minutes or until eclairs have now hardened.
- Remove from the oven and allow to cool on a wire rack.
- To make the Filling Whip the cream until it forms stiff peaks.
- Fold in the Turkish Delight nuggets.
- Fill the Choux buns with the cream.
- Mix the icing sugar, lemon juice and rose water and glaze each Eclair.
You can fill the Eclairs with whipped cream and glaze with dark or white chocolate.
The choux buns keep will in an airtight container.
Ek is mal oor turkish delight en DIE resep klink hemels!