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Cooking without breaking eggs

Name: Choux pastry
Ingredients: 100 g Eau; 40 g Margarine; 3 g Sucre; 3 g Sel; 70 g Farine de blé; 10 g Farine de pois chiche; 10 g Fécule de maïs; 2 palets Papondu Battu (préalablement décongelés) (ou 100g de Papondu Battu); 120 g Lait végétal; 20 g Fécule de maïs; 5 g Poudre à lever (sans phosphate)

Choux pastry

A 100% plant-based base plant-based homemade cream puffs.

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Ingredients Instructions Instructions

Ingredients

For the cooked flour-and-water mixture

100 g Water
40 g Margarine
3 g Sugar
3 g Salt
70 g Wheat flour
10 g Chickpea flour
10 g Cornstarch

For the egg substitute

2 patties Papondu Battu (previously thawed) or 100g of Papondu Battu
120 g plant-based milk
20 g Cornstarch
5 g Baking powder phosphate-free

Equipment

1 Stand mixer
1 Pouch with or without a piping tip
1 Silpat or baking paper

Instructions

Preparing the batter

In a saucepan, bring the water, margarine, sugar, and salt to a boil.
Reduce the heat to low, then add the sifted dry ingredients.
Stir the mixture with a wooden spoon until a batter forms.

ADDING THE EGG REPLACER

In a food processor fitted with a blade, mix the batter on low speed to release the heat and cool it down.
Next, add the Papondu Battu substitute and mix on medium speed until the mixture is smooth.
Meanwhile, whisk together the milk, cornstarch, and sifted baking powder, then slowly pour the mixture into the mixer bowl in several additions until the batter reaches the consistency of choux pastry.
Note: It is very likely that you will not use all of the liquid mixture. You should end up with a batter that forms a ribbon.

Cooking the choux pastry

Poach the batter once it is smooth.
Bake the choux pastries in an oven preheated to 200°C for about 10 to 15 minutes.
Reduce the oven temperature to 180°C and continue baking for 30 to 35 minutes.
Let cool, then fill the cream puffs.