Today, in honor of National Chocolate Eclair Day in the United States, we offer our Vegan, Gluten Free, and Allergen Friendly version of Pate Choux dough, perfect for eclairs.
Our own Chef Benita has developed this pastry dough using ingredients which are vegan, gluten free, and allergen friendly to create the base for the perfect chocolate eclair.
Instead of a raising agent, Pate Choux dough employs a high moisture content to create steam during the baking to "puff" the pastry and create the cavernous center which will be filled with pastry cream.
Use this Pate Choux dough, coupled with our Chocolate Pastry Cream, and topped with melted Amore di Mona dark chocolate to celebrate National Chocolate Eclair Day.
½ cup white rice flour
¼ cup millet flour
¼ cup tapioca flour
2 tsp sugar
¼ tsp salt
1 tsp baking powder
1 tbsp oil
5 tbsp aquafaba whipped to stiff
Pinch of cream of tartar
1 cup nondairy milk (hemp)
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Prepare aquafaba on the side. (add pinch of cream of tartar)
Sift flour, sugar, salt. Baking powder into a bowl.
Bring milk and oil to a boil.
Add the flour mixture to the boiling milk, set on low.
Keep stiring the flour until it fold into a ball and separates from the sides. *it’s best to use a thick, solid spoon, the dough gets tough to mix* *make sure not to cook flour for more than 3-5 minutes)
Remove from heat and stir in aquafaba in a 1/3rd at a time.
Shape dough into éclair or cream puff shape, place onto parchment.
Bake for 20 minutes.
Lower temp to 350 degrees, turn tray and leave in oven for another 15 minutes.
Turn off oven, open door slightly. Let pate choux cool for 30 minutes.
Place pate choux onto cooling rack, wait another 30 minutes before filling and glazing.
Melt 3 ounces of Amore di Mona dark chocolate in the microwave for topping, drizzling, or dipping.