I started out in search of a vegan pate a choux recipe. I luckily found my match at Baking Love. The dough came together rather quickly and without much fuss. I ended up using this dough to make the most teeny tiny food yet. To make these really small just use a pastry bag with a large tip to pipe the dough onto the baking sheet into mini puffs or lil' eclairs. These will expand a little but not tons so you can gauge the size of your puff well by the raw dough.
Pate a Choux
1 cup all purpose flour
2 tsp sugar
1/4 tsp salt
1/4 teaspoon cream of tartar or baking powder
2 Tb shortening or oil
1 cup non-dairy milk
2 Tb Ener-G egg replacer whipped until stiff with 1/3 cup water
Preheat oven to 400 and prepare a baking sheet with parchment paper.
Prepare Ener-G egg replacer & water.
Stir together flour, vegan sugar, salt, and cream of tartar. In a saucepan, bring the non-dairy milk and oil to a boil, stirring constantly. Add the flour mixture all at once, return to heat, and reduce the heat to low. Stir constantly until the dough forms a ball that pulls away from the sides and the spoon and is smooth. Working quickly, remove from heat and add the egg replacer in thirds, beating well after each addition until the dough is glossy, smooth, and pulls away from the sides.
Using a pastry bag, dispense the choux paste onto baking tray. Alternatively, you may use two spoons to form eclair shapes or simply drop spoonfuls to form puffs.
Prepare Ener-G egg replacer & water.
Stir together flour, vegan sugar, salt, and cream of tartar. In a saucepan, bring the non-dairy milk and oil to a boil, stirring constantly. Add the flour mixture all at once, return to heat, and reduce the heat to low. Stir constantly until the dough forms a ball that pulls away from the sides and the spoon and is smooth. Working quickly, remove from heat and add the egg replacer in thirds, beating well after each addition until the dough is glossy, smooth, and pulls away from the sides.
Using a pastry bag, dispense the choux paste onto baking tray. Alternatively, you may use two spoons to form eclair shapes or simply drop spoonfuls to form puffs.
Bake for 10 minutes at 400F, then lower the heat to 350F for another 10 minutes. Turn oven off and allow to cool, with door slightly ajar, for another 20 minutes. Allow to cool completely on racks before serving or filling.
Custard
1/3 c sugar
2 Tb flour
1/4 c cornstarch
1/4 c water
1 1/3 c nondairy milk
1 tsp vanilla
In a medium saucepan bring milk to a simmer over medium high heat. Pour about 1/2 c of the hot milk into the sugar mixture and whisk to combine. Add this mixture into the saucepan with the remaining hot milk. Heat this mixture over medium low heat whisking constantly until it begins to bubble. Remove from heat.
Transfer to a bowl and cover to cool to room temperature. Store in refrigerator until ready to use.
Chocolate Glaze
100g (3.5 oz) bar semisweet chocolate
1 tsp vegetable shortening (optional)
100g (3.5 oz) bar semisweet chocolate
1 tsp vegetable shortening (optional)
Melt chocolate and shortening in double boiler stirring until smooth.
7 comments:
Your eclairs look terrific!
These look adorable! I just loved this challenge, which was an easy one to veganize (which is always good!)
Aw, what cute little pastries! I'm glad that you found a vegan version that works, awesome job on this challenge. :)
your eclairs are so tiny and cute!!! the smaller they are, the more you can eat, right?
they look yummy, and too cute for words!
So cute! I'm so glad I've found your blog. Your photography skills are amazing!
WOW! Those look incredible!!!
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