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Eclairs with Turkish Delight
Light as feathers Eclairs, filled with cream and nuggets of Turkish Delight, topped with a Rose water Glaze – delicious!
Servings Prep Time
24small eclairs 20minutes
Cook Time Passive Time
25minutes 10minutes
Servings Prep Time
24small eclairs 20minutes
Cook Time Passive Time
25minutes 10minutes
Ingredients
Instructions
  1. Preheat the oven to 180C.
  2. Prepare a baking sheet by spraying it with non-stick spray or lining it with baking paper.
  3. Boil the water in a small pot and add the butter and allow to melt.
  4. 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.
  5. Remove from the heat and place the mixture in the bowl of your mixer.
  6. Beat the flour mixture for about 1 minute so that it can cool and then.
  7. Add the eggs one by one, beating well in between each addition of eggs.
  8. Spoon the mixture into a piping bag and pipe 10cm long or round eclairs on the baking paper.
  9. 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.
  10. Place back in the oven, with heat now reduced to 160C. Bake for another 5 minutes or until eclairs have now hardened.
  11. Remove from the oven and allow to cool on a wire rack.
  12. To make the Filling Whip the cream until it forms stiff peaks.
  13. Fold in the Turkish Delight nuggets.
  14. Fill the Choux buns with the cream.
  15. Mix the icing sugar, lemon juice and rose water and glaze each Eclair.
Recipe Notes

You can fill the Eclairs with whipped cream and glaze with dark or white chocolate.

The choux buns keep will in an airtight container.

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