I have wanted to experiment with egg free choux pastry for a while. This weeks challenge has given me the chance to try gluten, dairy and egg free.
The egg replacement has impressed me again!
For my first attempt I used gluten free flour. They turned out like this.
They puffed up but tasted a bit like a prawn cracker.
I thought I needed a different flour so I tried gram flour (chickpea) and it worked!
I found this recipe worked best for small profiterole sized choux buns. My larger buns had a bit of a soggy bottom! But after 30 minutes I opened them up and scraped out some of the mixture and popped them back into the oven for 5 minutes and they tasted fine.
Here’s a link to The Great British Bake Off recipe for Religieuse
For my gluten and dairy free choux pastry recipe, see here.
For my gluten and dairy free creme patissiere (pastry cream) recipe, see here.
And here is my recipe for chocolate ganache and dairy free chocolate ganache.
The recipe – Gluten, dairy, soya and egg free Religieuse – makes 4
For the choux pastry
50 grams Vitalite margarine – other dairy free margarines will work but I find they don’t puff up as much.
65 grams gram flour (chickpea flour)
4 teasoons Orgran No Egg whisked together with 8 tablespoons cold water
For the custard filling
250ml almond milk
25 grams gluten free custard powder
10 grams caster sugar
For the dairy free chocolate ganache
50ml almond milk
75 grams dairy and gluten free plain chocolate (60% cocoa solids)
Dairy free whipping cream
If you have trouble finding this, coconut cream whips up great.
Chill your dairy free whipping cream.
For the choux pastry – Preheat the oven to 220°c/200°c fan oven/ gas mark 7.
Place the margarine into a saucepan with 125ml cold water, place on the heat.
The margarine should have melted by the time the water comes to the boil.
Stir in the gram flour. Stir over the heat for a minute until the mixture comes together and looks like a dough. It will have some lumps of gram flour.
Leave for a minute while you place a piece of baking parchment onto 2 oven trays and prepare a piping bag with a large plain nozzle.
Stir in the egg replacement and water a little at a time.
Fill your piping bag with the mixture and pipe 4 bulbs onto one baking tray and 4 bigger bulbs onto the other tray. The buns will stay a similar size as piped.
Bake in the oven for about 35 minutes depending on their size. Small profiteroles took 25 minutes. Make a small hole near the base of each bun after 25 minutes (20 minutes for smaller buns) to help dry out and continue baking. For larger buns, once the outside is cooked you may want to open up the bun and scrape out a little of the mixture from inside the base and put back into the oven for 5 more minutes.
For the custard – bring the almond milk to the boil.
Blend the custard powder with a little water and whisk into the milk. Stir in the caster sugar. Leave to cool then store in the fridge until needed.
For the ganache – bring the almond milk to the boil, stir in the plain chocolate until melted. Leave until coating consistency then dip in each bun and leave to set.
Just before serving place the custard into a piping bag fitted with a small plain nozzle. Fill each bun with the custard.
Stick a smaller bun on top of a larger bun. Decorate the join with the whipped dairy free cream.