Ingredients

• 1 cup - all purpose flour
• 2 tsp - sugar
• 1/4 tsp - salt
• 1/2 tsp - baking powder
• 2 tbsp - butter
• 2 tbsp - ener-g egg replacer whipped stiff with 1/3 cup of warm water
• 1 cup - milk
• For the vanilla cream:
• 2 tbsp - powdered sugar
• 1/4 cup - whipping cream
• 1/4 tsp - vanilla extract
• For the chocolate ganache:
• 2 oz semi-sweet or milk chocolate, chopped
• 1/4 cup - a little less than of whipping cream
• 1/2 tbsp - butter
• 2 tsp - sesame seeds

How to Make Eggless Mini French Gougeres

• The Choux Pastry:
• Pre-heat the oven to 400 F.
• Line a baking sheet with parchment paper.
• Sift flour, sugar, salt and baking powder.
• Bring milk and butter to a boil and keep stirring to ensure the milk does not stick to the bottom.
• Add the flour mixture to the boiling milk mix in low fire.
• Keep stirring the flour until it folds into a ball and separates from the sides.
• Do not cook the flour for more than 3 - 5 minutes.
• Prepare the egg replacer and add 1/3 of the quantity at a time to the flour mix.
• Shape the dough into mini eclair sized pastry and place on the parchment paper and bake for 20 minutes.
• Thereafter, lower the temperature to 350 F, turn the baking tray around and leave in the oven for another 10 - 15 minutes.
• Check to make sure the choux is golden brown.
• Turn off the oven, stick a wooden spoon in the oven door and let the pastry cool in there for about 30 minutes. After that, you can turn it out on to a cooling rack.
• Wait another 30 minutes before filling and glazing.
• For the chocolate glaze:
• Bring the whipping cream and the butter to boil
• Pour over the chopped chocolate and set aside for about 5 minutes.
• Gently stir the chocolate with the cream to form a glossy sauce.
• For the cream filling:
• Whip the cream with the vanilla extract and sugar until stiff.
• For assembling the eclair:
• Once the choux pastry has cooled down, slice the pastry with a knife, but do not let the two parts separate.
• Using a piping bag, squeeze the cream filling between the two halves of the pastry.
• Pour the glaze on to the pastry top.
• Sprinkle sesame seeds.
• Recipe Courtesy: Cooking With Sapana