Yesterday I created a dessert by accident; I had successfully made profiteroles (after finally biting the bullet and getting over my fear of screwing them up!) and even made the creme patisserie filling, things were looking promising. I decided that I might as well go the whole hog and make toffee to coat the profiteroles, problem was I forgot that boiled sugar continues to cook long after you take it off the boil. If I had taken it off the boil just a bit earlier things would have been ok, but as it was I took it off the heat just as it came to the right colour. Problem was, it quickly turned a dark brown molasses-like colour within a few minutes.
So stuck with a batch of profiteroles with no toffee to finish them off; I had to find another solution. I pulled out my copy of Stephane Reynaud's 'Ripailles' and flicked to see if I could find something else to top them off; a glace icing presented itself as a solution but with no way to make the chocolate or coffee icings recommended with what I had in my pantry I had to think of another flavouring.
The only essence I had handy was some Rosewater, a few drops of this with some pink food colouring; this is how the Turkish Delight Eclair was born; I just need to come up with a more creative name for it in the fashion of Adriano Zumbo, who gives his pastry creations such wacky, hilarious names :-)
When I make a more attractive looking batch I will post photos..