See - Think - Do
About the Recipe
Ingredients
120 gm Nuttelex Buttery (vegan butter)
180 gm Safeway Soya Milk
180gm White Mill Gluten-Free Plain Flour (sifted)
4 tsp (flat) McKenzie's Vegan Egg Replacer
200 ml Water
-Also a standing mixer, pot, oven tray, whisk and something to poke holes in to the pastry after cooked to let out the steam and a piping bag (sandwich bag with a hole cut out of the corner is what I've used)
Preparation
Step 1 - Put oven on to 180Deg (fan bake)
Step 2 - Whisk 4 tsp (flat) McKenzie's Vegan Egg Replacer in
200 ml Water to disolve and set aside.
Step 3 - Sift 180gm White Mill Gluten-Free Plain Flour in to a bowl and set aside
Step 4 - put of 120 gm Nuttelex Buttery and 180 gm Safeway Soya Milk in to a pot and bring to just boiling and take of head
Step 5 - sift flour in to Nuttelex Buttery and Safeway Soya Milk, and mix a little at a time until it comes off from the edges of the pot.
Step 6 -Put mix in to mixer and beat, add McKenzie's Vegan Egg Replacer and water mix litte but little until it is well mixed. It should be a bit sticky and a consistency where it can be piped.
Step 7 - wet baking tray and put on baking paper (wetting the tray helps the paper stick).
Step 8 - Spoon mix in to bag and cut a hole out of it about 1.5 cm (or as big as you want them piped)
Step 9 - Pipe doolps on to tray evenly spread appart.
Step 10 - once oven is at temp put in to oven for around 25- 35 min depending on time. Once just turning golden take out and quickly poke a few small holes in top with a toothpick. Place back in oven for around 10 mins.
Step 11 - Once golden brown, turn oven off and open the door to check before closing it again (to let out a little of the heat). Leave in oven as it cools down to dry out.
Note the Choux can still be a little sticky (but cooked with bubbles) inside. These ones you can wait a day for them to dry out a little more - I left them in the oven cooling down for a few hours after and they turned out perfect
Fill with Chantilly cream and top with chocolate iceing.