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Eggless Mini French Gougeres Recipe

Eggless Mini French Gougeres is a popular Continental Dessert
Author :
 
On :
Friday, 30 January, 2015
Category :
Kid friendly Recipe
Course :
Dessert Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

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:

    1. The Choux Pastry:
    2. Pre-heat the oven to 400 F.
    3. Line a baking sheet with parchment paper.
    4. Sift flour, sugar, salt and baking powder.
    5. Bring milk and butter to a boil and keep stirring to ensure the milk does not stick to the bottom.
    6. Add the flour mixture to the boiling milk mix in low fire.
    7. Keep stirring the flour until it folds into a ball and separates from the sides.
    8. Do not cook the flour for more than 3 - 5 minutes.
    9. Prepare the egg replacer and add 1/3 of the quantity at a time to the flour mix.
    10. Shape the dough into mini eclair sized pastry and place on the parchment paper and bake for 20 minutes.
    11. Thereafter, lower the temperature to 350 F, turn the baking tray around and leave in the oven for another 10 - 15 minutes.
    12. Check to make sure the choux is golden brown.
    13. 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.
    14. Wait another 30 minutes before filling and glazing.
    15. For the chocolate glaze:
    16. Bring the whipping cream and the butter to boil
    17. Pour over the chopped chocolate and set aside for about 5 minutes.
    18. Gently stir the chocolate with the cream to form a glossy sauce.
    19. For the cream filling:
    20. Whip the cream with the vanilla extract and sugar until stiff.
    21. For assembling the eclair:
    22. Once the choux pastry has cooled down, slice the pastry with a knife, but do not let the two parts separate.
    23. Using a piping bag, squeeze the cream filling between the two halves of the pastry.
    24. Pour the glaze on to the pastry top.
    25. Sprinkle sesame seeds.
    26. Recipe Courtesy: Cooking With Sapana



     

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