For this month’s Baking partners challenge we has to make Eclairs , I opt to make a eggless version . Although , it didn’t rise much , but it was so delicious…
An éclair is an oblong pastry made with choux dough filled with a cream and topped with icing. The dough which is the same as that used for profiterole is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside . once cooled , the pastry then is filled with a vanilla , coffee or chocolate flavoured custard or with whipped cream or chiboust cream and then iced with fondant icing .
Vegan Pate a Choux
I followed the recipe from here .
All purpose flour – 1 cup
Sugar – 2 tbs
Salt – ¼ tsp
Baking powder – ¼ tsp
Oil – 2 tbs
Water – 1 cup
Equivalent of 4 eggs , 2 tbs Ener – G egg replacer whipped until stiff with 1/3 cup water
I used the below instead :
Oil – 1 tbs
Vinegar – 1 tbs
Baking powder – 1 tsp
Cornflour – 1 tsp
Plain soda water – ¼ cup
Combine oil , vinegar , baking powder , cornflour and water in a bowl.
Mix together flour , salt , Sugar, baking powder well.
In a sauce pan , bring water and oil to boil , stirring continuously.
Add the dry mixture and stir continuously until the dough forms a ball that pulls away from the sides and the spoon and is smooth .
Remove from the heat and add the egg replacer in three portions , beating well after each addition until the dough is glossy , smooth and pulls away from 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 éclairs shapes or simply drop spoonful to form puffs.
Bake at a preheated oven @ convection mode of 220* C for 20 minutes.
Let it cool in wire rack.
Chocolate sauce :
Chocolate - 1/2 cup
Warm water - 1/8 cup
Sugar - 1/4 cup
Corn flour - 1 tbs
mix all together to a thick paste like consistency and apply on each eclair.
chocolate eclairs are ready to serve.