Eggless Mini French Gougeres

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 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