For the choux pastry 1⁄4 boil up l water, butter and 1 pinch of salt in a pot. Add flour to the water at once. Stir until the dough comes off the bottom of the pot as a lump. Burn for 1-2 more minutes on all sides until a white layer forms on the bottom of the pot.
Pour the dumpling into a bowl. Stir in 1 egg immediately. Let dough cool down for about 10 minutes, then stir in 3 eggs one after the other with the dough hooks of the mixer. Pour into a piping bag.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line two baking trays with baking paper and spray approx. 20 strips (approx. 10 cm each) onto the trays. Bake one after the other in a hot oven for about 25 minutes.
Do not open the oven door in between - the eclairs will collapse.
Cut open the eclairs (e.g. with scissors) and let them cool down. Chop dark and white couverture separately and melt each with 1⁄2 TL oil in a hot water bath. Pour the dark chocolate coating into a freezer bag, cut off a small corner.
Coat the upper eclair halves with white couverture. Spray dark couverture in strips on top. Leave to dry.
Whip the cream until stiff. Fold in nougat cream in streaks. Spread over the eclair bases. Sprinkle with brittle. Put the éclair lid on top. Chill for about 20 minutes.