Egg Free And Whole Wheat Choux Pastry- Version 1

 

 

Choux Pastry [Shoe! pastry] is quite a simple, but tricky, versatile bake . You get the basic pastry right and you can turn them into delicious cream puffs, eclairs or profiteroles [to name a few].

It has a lovely crunchy flaky pastry shell with a hollow center that can be filled with custard or cream. Since they aren’t sweet/ salty you can use them for both sweet and savoury dishes.

Made with just four basic ingredients- flour, eggs , butter and water, it relies on the steam created to ‘puff’ up and get that hollow center.

So now you are wondering eggless and whole wheat? That is two out of four ingredients that don’t match right?

Well what is baking without experimenting. After I made the gorgeous Flax gel, I simply want to try every possible traditional bake [read ‘egg based’] and do it my way .

So ta-da- Egg Free Whole Wheat Choux it is.

It isn’t like the original, but It’s got a crunchy outer and a perfect hollow center, and it puffed up beautifully. What more could I ask for?

Fill these with whipped cream or top chocolate ganache or try the easy custard cream. Anything works with these beauties really. Have fun.

Happy Baking

 


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Egg Free And Whole Wheat Choux Pastry- Version 1
An egg free and whole wheat choux pastry recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Instructions
  1. In a thick bottomed saucepan heat the water and the butter together until the butter melts.
  2. Remove from the heat and add the sifted flour and mix vigorously with a wooden spoon. [Don't worry it will come together. Just give your arms a really good exercise]
  3. Cook the dough on low heat while stirring continuously, until the dough starts to leave the sides of the pan and comes together into a smooth ball. [Once done the dough looks smooth and shiny]
  4. Transfer the dough into another bowl and allow it to cool for 5 -10 minutes.
  5. Add the flaxgel and mix again with the wooden spoon until the choux paste comes together. It should now be nice and smooth- the kind that can be piped but at the same time holds it's shape. [It will look lumpy in the beginning but will turn beautifully smooth eventually, just mix away]
  6. Transfer into a piping bag. [You can use a large star nozzle or simply cut the end of the piping bag to shape your choux]
  7. Pre heat the oven at 180 degrees for 10 minutes.
  8. Line a large baking tray with parchment. [ Stick the parchment in place with a little bit of the choux pastry dough on all four corners of the tray]
  9. Pipe your choux pastry. They will puff up and expand while baking, so pipe them a little apart from each other. [I am not too artistic with piping. In case you are like me, no worries, only try and get them all almost the same size, so that they bake evenly]
  10. Bake in a pre heated oven at 180 degrees for 30-40 minutes or until they turn light brown on the outside.
  11. Here are the step by step pictures to give you a better idea.
  12. Get them out of the oven and pierce with a skewer to release the steam [this will prevent them from getting soggy]. You can also make a small opening for the filling or slice them horizontally.
  13. Allow to cool completely before filling them or storing in an air tight container. They last up to a week if stored in an air tight jar and longer if refrigerated [Without filling].
Recipe Notes
  • Oven temperature and time may vary. Bake for at least 30 Minutes before checking on the choux pastry. Opening the oven door early would make them lose their 'puff'.
  • You can find the flax gel recipe here. I used the second lot of flax -gel [the opaque creamish coloured one] in this recipe.
  • In case you are not comfortable piping the pastry, you could also drop equal sized mounds of the dough using a couple of spoons.
  • If you have pointed tops like mine, flatten it with your finger [wet your finger with a little water before doing this to avoid the dough from sticking to your hands]. The pointed ends tend to crisp up too much. [I remembered this only after I got my second batch in the oven]
  • It is very important for the dough to cook well. Once done the dough starts to leave a thin film on the bottom of the pan.

 

 

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