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Cream-filled, chocolate-covered eclair
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Osmanoğlu Ekler (40 g) has 132 calories. That works out to 330 calories per 100 g. It contains 14.4 g of carbs, 2 g of protein, 7.2 g of fat and 0.5 g of fiber. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 40 g
132
KCAL / 40G
Carbs
14.4g
· 5% DV
Protein
2g
· 4% DV
Fat
7.2g
· 9% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 44% · Protein 6% · Fat 50%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 132 kcal | |
| Total fat | 7.2 g | 9% |
| Saturated fat | 3.28 g | 16% |
| Trans fat | 0.08 g | |
| Sodium | 48 mg | 2% |
| Total carbohydrate | 14.4 g | 5% |
| Fiber | 0.5 g | 2% |
| Protein | 2 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 40 g | 132 kcal |
| 1 piece (small) | 25 g | 83 kcal |
| 1 slice (thin) | 35 g | 115 kcal |
| 1 slice (thick) | 50 g | 165 kcal |
| 1 piece (large) | 60 g | 198 kcal |
| 2 piece (double) | 80 g | 264 kcal |
| 100 g | 100 g | 330 kcal |
| 1 pack (whole) | 200 g | 660 kcal |
Calculated from 330 calories per 100 g.
Osmanoğlu Ekler is an éclair-style pastry: an elongated baked shell filled with cream and covered with chocolate. It is served as an individual dessert, often chilled, and its exact filling recipe can vary.
Osmanoğlu Ekler has the long shape typical of an éclair and a chocolate-coated top. Profiteroles are small, round choux pastries, commonly filled with cream and served with chocolate sauce; both desserts use choux pastry.
Yes, refrigerate Osmanoğlu Ekler because its cream filling is perishable. Keep it covered or in a closed container, and avoid leaving it at room temperature for more than two hours.
Yes, you can freeze Osmanoğlu Ekler, but thawing may soften the pastry and change the cream’s texture. Freeze it in an airtight container, thaw it in the refrigerator, and do not refreeze it after thawing.
Osmanoğlu Ekler can go soggy because moisture from the cream gradually softens the baked pastry shell. It is best eaten fresh; keeping it chilled slows the change but cannot keep the shell crisp indefinitely.
Serve Osmanoğlu Ekler chilled or briefly rested at room temperature, so the filling is not too firm. Its chocolate topping and cream make it a natural dessert with coffee or tea.
Osmanoğlu Ekler is cream-filled, but the exact filling may differ between recipes. Éclairs are often filled with pastry cream, while some versions use a lighter cream; the product’s appearance alone cannot confirm the precise recipe.
The filling can leak from Osmanoğlu Ekler if the pastry shell is cracked, overfilled, or crushed during handling. Carry the pastries in a single layer in a firm container and keep them chilled until serving.
Osmanoğlu Ekler can be served briefly at room temperature, but it should not be left out for an extended period because of its cream filling. Return uneaten portions to the refrigerator promptly.
Yes, Osmanoğlu Ekler works well as an individual party dessert because it is already portioned and easy to serve. Keep it chilled during transport, arrange the pieces in one layer, and put them out shortly before serving.
Vitamins
B12
0.1µg · 4% DV
B2
0.05mg · 4% DV
Biotin
1µg · 3% DV
Vitamin A
28µg · 3% DV
Minerals
Phosphorus
26mg · 4% DV
Copper
0.03mg · 3% DV
Selenium
1.6µg · 3% DV
Iron
0.44mg · 2% DV
Sodium
48mg · 2% DV
Potassium ⭐
44mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 132 calories in 1 piece (medium) (40 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Osmanoğlu Ekler is a Turkish take on the éclair: a light choux pastry shell filled with cream and finished with a chocolate coating. Éclairs originated in France, while versions like this are familiar from Turkish bakeries and pastry shops.
The contrast is part of the appeal: tender pastry, smooth filling and a sweet chocolate top. It is usually served chilled, as a small dessert after a meal or alongside tea or coffee. Cream and chocolate make it an energy-dense treat rather than an everyday staple; it contains 330 calories per 100 g. For a lighter snack, enjoy one medium piece and pair it with unsweetened tea or coffee.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 4
Ultra-Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.28g
MONOUNSATURATED
2.28g
POLYUNSATURATED
0.52g
Omega 6:3 ratio 22:1
Above the ideal 4:1 (22:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.