Save for salt, there is absolutely no ingredient in choux pastry of which I am not intolerant to: butter, tick, flour, tick, eggs, TICK. How can I replace all the key ingredients and still make comely choux?
First trial: I'm attempting a Paris-Brest and so am making a big wheel of choux. I cooked it for ten minutes too long (I really should invest in a timer) and did not turn down the oven... and it was a tad too crunchy, but the insides were cooked to perfection. A way to go - it wasn't quite choux (more like churros!) but we ate it anyway and so only a quarter wheel is left:
Recipe test 1: 40gm trex, 30gm sifted gram flour, 35gm sifted GF+RiceFree flour, 125mls water, 4 tsp egg replacer whipped with 8 tbs water, salt. Boil water and trex on high heat. Beat in both flours until "film" stage. Leave off heat and whip egg replacers with water. On low heat, slowly beat in egg replacer mix into flour mix until mixture becomes pipeable. Stick into oven preheated to 200degrees for 40 minutes.
Next test: 50 gm trex, 150mls water. Stick into oven preheated to 220degrees for 10 minutes, turn down oven to 180degrees and bake for 20 more minutes. Open oven door, pierce choux's bottom and leave it to cool in the oven.
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