Eclairs and profiteroles are both made with the same dough, pâte à choux. You can use whipped cream, pastry cream, custard or even ice cream to fill them but my favorite filling is vanilla pastry cream.
Profiteroles are served with a drizzle of chocolate sauce in the States. But, In Turkey, profiteroles are served with a generous amount of chocolate sauce. Actually, they sit inside that sauce! To me, both prevent to enjoy the taste of choux pastry and filling. This version is somewhere between these two. The balance between chocolate sauce, vanilla pastry cream, and choux pastry is just amazing! I topped them with roasted and salted pistachio flour for a little twist!
Recipe is from the award-winning book of Cenk Sonmezsoy, The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker.
Gulhan's Kitchen 