Turn the oven off, cool for half an hour in the oven with the door left ajar (you can wedge a wooden spoon in) and then tip them out onto a wire rack, pierce a hole at the bottom to let the steam escape and cool another half hour. Place the tray into the oven for 20 minutes, then reduce the heat to 175 degrees C and bake another 15 minutes. You can use a finger dipped in water to smooth down the top a bit so that no bits stick out too much and burn. For profiteroles, just make tablespoon sized balls and for eclairs pipe them into logs. I did not make a hazelnut sized dollop as in the video because it would have burnt, and the nature of the choux dough requires much cooling in the oven itself so too small a dough ball would have burnt to a crisp. To make the courtesan Au chocolat I made 2 smaller dollops (teaspoon sized) for each bigger dollop (tablespoon sized). You can now shape the dough into little balls with you hands or on a spoon. Transfer half of the aquafaba mix to the dough and stir in, then repeat with the other half. Whip the aquafaba and cream of tartar using a balloon whisk until it is stiff and frothy and no more liquid remains. If the mixture becomes too thick, add a tablespoon of water or oat milk at a time until a dough forms. Reduce the heat even more and stir in the flour mixture using a wooden spoon. Over a bain marie or on a heavy-bottomed pan on a small flame, bring the 1 cup of oat milk and coconut oil to a bowl. Sift the flour, sugar, salt and baking powder together in a bowl. Preheat the oven to 200 degrees C and line a baking tray with parchment or a silpat sheet. Because (a) Wes Anderson is a genius and I worship him and (b) I have watched this video too many times crying softly and whispering the word ‘choux’ every 19 seconds:ġ/8 tsp salt (I love using pink himalayan) So in celebration, because all successful recipe-veganising call for celebrations, I made Wes Anderson’s Courtesan Au Chocolat from the Grand Budapest Hotel. Right now (well ok after you read the recipe).ĪND IT WORKED. Because if it works for meringues then it must work for choux, right? #sashalogicĪlso: no funky ingredients. Or powders like arrowroot and guar gum and tapioca starch which I would never use otherwise. But we want crunch we want browning! and 2: the ingredient list usually is full of ‘fake’ vegan food like margarine and egg replacer which I just don’t own or like using. 1: they never look quite as good as their egg-laden counterparts. Google vegan choux and you are faced with 2 problems. It’s usually cooked on a bain marie until it forms a little dough ball, then formed into little balls or logs to make profiteroles or eclairs. Choux pastry is typically made out of a dough butter, milk, flour and eggs.
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