Vegan Pate a choux (eclairs) Recipe

[Guest guest]

I finally found a recipe that works well - there's no noticeable difference in

flavor and texture when comparing the standard choux with this vegan version

 

See the source link below if you want detailed assembly instructions as well as

a non-vegan version of the recipe - I piped a vegan whipped chocolate pudding

with coconut and finely chopped pecans and walnuts into mine and used a very

dark chocolate for the tops and some toasted coconut

 

Vegan Pate a Choux

 

[it is critical to measure by weight for best results - use google for

conversion if needed]

 

110g (about 1 cup) gluten-free flour blend (xanthan gum is not necessary but

won¢t hurt if your blend has it)

 

5g (2 teaspoons) caster sugar

 

1/4 teaspoon salt

 

1/4 teaspoon cream of tartar or baking powder

 

7g (1 tablespoon) cocoa powder (I used 15g (2 tablespoons))

 

30g (2 tablespoons) shortening or 30 ml (2 tablespoons) of oil

 

250 ml (1 cup) non-dairy milk (I used water)

 

equivalent of 4 eggs, 2 tablespoons Ener-G egg replacer whipped until stiff with

80 ml (1/3 cup) water

 

(I used:

 

15 ml (1 tablespoon) oil

 

15 ml (1 tablespoon) vinegar

 

1 teaspoon baking powder

 

1 teaspoon cornflour (corn starch) or arrowroot starch

 

enough carbonated water (plain soda water) to equal 60 ml (1/4 cup)

 

Combine, oil, vinegar, baking powder, cornflour (corn starch) or arrowroot

starch and water in a medium bowl to allow mixture room to expand. Whisk

together. )

 

Prepare Ener-G egg replacer, if using. Stir together flour, vegan sugar, salt,

cream of tartar, and cocoa. In a saucepan, bring the non-dairy milk or water and

shortening or oil to a boil, stirring constantly. Remove from heat for a moment

and prepare alternative egg replacer, if using. 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 a parchment-lined or nonstick

baking tray. Alternatively, you may use two spoons to form eclair shapes or

simply drop spoonfuls to form puffs. Mame says she made 20 small puffs. I got 10

eclairs from my batch.

 

Bake at 205C (400F) for 10 minutes, then lower the heat to 170C (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.

 

Source:

 

http://www.baking-love.org/2008/01/04/double-chocolate-eclairs/  

 

Posted with permission (thanks Willa!)

 

 

 

 

 

 

 

[Guest guest]

now I want to make a non-chocolate version with a less sweet filling...

hmmm I think I am going to try to mix adzuki beans and finely chopped

cabbage, celery, onion, garlic and bell pepper into a paste for the

filling and a spicy orange-habanero glaze for the tops!  odd, but it sounds good

to me

 

--- On Mon, 12/8/08, Pete Self <self.pete wrote:

 

 

Vegan Pate a Choux

 

 

 

 

 

 

 

 

[Guest guest]

You're having a lot of fun in the kitchen. I bet these shell would be great

with the savory filling too.

Judy

-

Pete Self

Monday, December 08, 2008 4:01 PM

Re: Vegan Pate a choux (eclairs) Recipe

 

 

now I want to make a non-chocolate version with a less sweet filling...

hmmm I think I am going to try to mix adzuki beans and finely chopped

cabbage, celery, onion, garlic and bell pepper into a paste for the

filling and a spicy orange-habanero glaze for the tops! odd, but it sounds

good to me

 

--- On Mon, 12/8/08, Pete Self <self.pete wrote:

 

Vegan Pate a Choux

 

[Guest guest]

My mouth is absolutely watering, --- In

, Pete Self <self.pete wrote:

>

> I finally found a recipe that works well - there's no noticeable

difference in flavor and texture when comparing the standard choux

with this vegan version