For this month's Baking Partner's challenge Swathi has given two recipes using choux pastry- one is the chocolate eclairs and the other is French Laundry's Gourgeres. Chocolate eclairs is the sweet version whereas the gourgeres are the savory version. You can see a lot of recipes converted into eggless ones but it is very hard to find a recipe for eggless choux pastry because it is impossible to make. Whoever has attempted has failed and they have also written about their experiment in their blogs. So even after knowing that it is impossible, I set out to make an eggless choux pastry. Choux pastry is a kind of preparation in which all purpose flour is cooked in milk and eggs are added later to the cooked dough. This dough is then piped on baking sheets and baked. The result is a light airy pastry which can be filled with a sweet filling. The gourgeres is a savory version in which paprika, herbs and cheese are added. The original recipe asked for 4 eggs. I substituted 2 eggs with egg replacer and 2 eggs with curd. The gourgeres didn't puff out well and came out dark in colour. They were so cheesy and very tasty. The main thing that was missing was the texture. Still my daughter devoured it. They stayed crisp for one day and the next day they became soft. So it is better to consume it when still warm.
All Purpose Flour/ Maida-1 1/4 cups
Red Chilly Powder-1/4 tsp
Dried Mint-1 tbs
Cheddar Cheese-100 gm/ 3/4 cup
Baking Soda-a pinch
Egg Replacer-2 heaped tsp
Warm Water-4 tbs
1. In a bowl mix egg replacer and warm water and beat until frothy. Keep it aside.
2. In another bowl beat curd and baking soda until frothy and keep it aside.
3. In a sauce pan or heavy bottomed pan add milk and butter.
4. Heat it until butter starts melting.
5. Remove from fire and let the butter melt completely.
6. In a bowl mix flour, salt, red chilly powder and mint.
7. Add this flour to the milk butter mixture and whisk to get a smooth dough.
8. Keep it on flame and cook the mixture. Keep on whisking.
9. When a layer of skin is formed at the bottom and the dough comes together remove from flame.
10. Let it cool for 2-3 minutes.
11. Add half of the egg replacer and mix until incorporated.
12. Add the remaining egg replacer and mix again.
13. Same way add the curd mixture and mix thoroughly.
14. You will end up with a very soft dough.
15. Now add the cheese and mix.
16. Preheat oven to 250C.
17. Take small lemon sized portions from the dough and roll it into a ball.
18. Place them 1" apart on a greased baking tray. Place the tray on the lower shelf of the oven.
19. Bake for 7-8 minutes.
20. Now reduce temperature to 175C.
21. Place the tray on the top shelf and bake for 20-25 minutes.
22. Remove from oven and arrange on a wire rack.
23. Serve while still warm.
24. Store the remaining gourgeres in an airtight jar.
Mix the egg replacer with warm water.
Mix curd with baking soda.
Add milk and butter.
Mix flour, red chilly powder, salt ,mint.
Heat it until butter melts.
Add the flour mixture.
Whisk to form a smooth dough.
Heat it and keep on stirring.
When a layer of skin is formed on the bottom remove from flame.
Add half the egg replacer and mix.
Add the remaining replacer and mix.
Add the curd and mix.
Mix to form a smooth dough.
Make round balls and arrange on a tray.
Bake and cool on wire rack.
Labels: BAKES, BAKING PARTNERS, CHEESE, CHOUX PASTRY, EGGLESS, GOURGERES, SAVORY