Tuulihatut ilman kananmunaa
Uuunissa ovat ja alkaa ruskistua kun en tehnyt tasaisen pyöreitä noista.. toivottavassti onnistuu! Alla alkuperäinen ohje mutta en tietenkään voinut olla soveltamatta omaa ensimmäistä yritystä..
Hienolta näyttivät mutta painaviksi jäivät. ei tullut tuulta nyt yhtään näihin hattuihin. mutta näytti silti kelpaavan kun ne hupenivat silti, oli kuulemma hyvän makuisia.
Muutin omaa ohjetta seuraavilta osin:
-jauhoissa vajaa tl ksantaania
-jauhoista 1rkl perunajauhoja
-eggreplacerina vaahdotin 5rkl aquafabaa vaahdoksi minkä lisäsin kattilaan jauhojen lisäyksen jälkeen
-sisuksia tai kuorrutteita en siis tehnyt edes ollenkaan..
http://www.killerbunniesinc.com/2013/06/vegan-eclair-recipe/
Ingredients
For the choux pastry
1 cup all purpose flour
2 tsp sugar
1/4 tsp salt
1/2 tsp baking powder
2 Tbsp margarine
2 Tbsp EnerG egg replacer whipped stiff with 1/3 cup of warm water
1 cup non-dairy milk
For the vanilla cream
2 Tbsp powdered sugar
1 can full fat coconut milk (in the fridge at least 24 hours)
1/4 tsp vanilla extract
For the chocolate ganache
2 oz dark chocolate, chopped
1/2 Tbsp coconut oil
Instructions
The Choux Pastry
Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper.
Stir together flour, sugar, salt, baking powder.
Bring milk and margarine to a boil - use a heavy bottom pan and keep stirring to ensure the milk doesn't stick to the bottom.
Prepare the egg replacer on the side.
Add the flour mixture to the boiling milk mix, set the heat to low.
Keep stirring the flour until it folds into a ball and separates from the sides. It's best to use a thick steel spoon for this - the dough gets a little tough. Make sure you don't cook the flour for more than 3 - 5 minutes.
Remove the vessel from heat, and stir in the egg replacer 1/3rd of the quantity at a time. The dough will nicely form a ball.
Shape the dough into mini eclair sized pastry and place on the parchment paper.
Bake in the oven for 20 minutes. Thereafter, lower the temperature to 350 degrees, turn the baking tray around and leave in the oven for another 10 - 15 minutes. Check to make sure the choux is golden brown and isn't burning. 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.
Note: You need to work really fast through this recipe, which is a little challenging but do-able.
The Chocolate glaze
Microwave the chopped chocolate and coconut oil until it starts to melt.
Gently stir the chocolate with the cream to form a glossy sauce
The Cream Filling
Place your mixing bowl in the freezer for 5-10 minutes.
Be sure the can of coconut milk has been refrigerated at least 24 hours. Do not shake, you want the cream and water to separate.
Carefully, take the white cream off the top of the can and discard the water (or save for smoothies).
Whip the cream with the vanilla extract and sugar until stiff.
Assembling the Eclair
Once the choux pastry has cooled down, slice the pastry with a serrated 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 (or spoon it if it's too thick), on to the pastry top.
