eggless Choux Pastry

[dablind frog]

Hi All,

anyone knows if it's at all possible to make Choux pastry without eggs for those who are allergic to eggs?

[harrydr]

On Feb 8, 4:55 am, dablind frog <dablindf...@gmail.com> wrote:
> Hi dablind
Have u tried ener-g I have used it in cakes it worked as egg
substitude. U can get it in some special health food store or direct
from there webstore.

[Roy]

There is an interesting article about it here.
http://www.consciouskitchen.net/2008/08/vegan-pte-choux-chronicles.html
But I am not impressed with the texture nor the appearance ..
This might be passable to pate de choux desperate individuals....

Roy

[nathan]

Have you tried using methycellulose? Using a 1-1.5% mixture with your
batter will help it set. Make a flour/ water batter and fold in the
whipped methyl- pipe it out...

On Feb 8, 3:52 pm, Roy <royba...@gmail.com> wrote:
> There is an interesting article about it here.http://www.consciouskitchen.net/2008/08/vegan-pte-choux-chronicles.html

[Roy]

Hydrocolloids to an already perfect traditional choux pastry?
What's the point?

Maybe as a functional ingredient in eggless pate de choux so to
replace partly lost stabilizing effect of eggs due to to the film
forming ability of the cellulose derivatives.....
is this what you mean?

> > > those who are allergic to eggs?- Hide quoted text -
>
> - Show quoted text -

[dablind frog]

thank-you both for the invaluable input

David

[Grif]

Let us know how it goes,,,

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[nathan]

Roy,
What is point, part one: My directions were not for a perfect choux
with methyl, it was for water and flour plus hydrocolloid- to which I
would add butter or oil in the standard ratio.
WITP pt. 2: To improve shelf life in an already perfect traditional
pastry- a task which it is particularly well suited (CRC handbook of
food additives, Volume 1 By Thomas E. Furia: pp341-343)

Nathan

[nathan]

Also- I believe the active role of eggs is gas retention and the
creation of fragile gaseous pockets, not stabilization, which is what
the gluten accomplishes- though CMC would help there too.

On Feb 9, 8:31 am, Roy <royba...@gmail.com> wrote:

[Roy]

Hmm.okey I got what you mean as it was for the choux paste simulant.

I said partly because methylcellulose was never been found to be an
effective replacement of whole eggs in choux pastry. People may claim
so that it imitate whole eggs but I doubt about it as its contrary to
my experience...

> > > - Show quoted text -- Hide quoted text -

[nathan]

I had a little spare time so I tried some. First one was water and
water as a paste with whipped Cmc and butter: not bad, and better than
many choux i've had- but I would never serve it at a restaurant. The
second was a standard choux recipe with cmc mixed in like you would
for eggs- it formed tasty, almost transparent puffs, but was just
melted butter inside. The third attempt was the same choux but with
more flour, a bit of baking powder and 10% cornstarch. Though I
wouldn't mistake it for a profiterole, it was, in some ways, better.
It was a crisp gold outside and a sponge inside similar to choux or
popovers. I would serve it as profiteroles with no problem- and with
a little work, I'm sure a standard choux could be made with cmc. If
you are going to make this version, take any normal choux recipe,
double the flour, add a bit of cornstarch and baking powder and for
every 8 eggs use 250 ml cmc (previously hydrated in water at 1.4%)
whipped till frothy. Add to flour paste in pot and mix in well. Add
salt at last possible moment as it will affect the cmc. Use small
scoop on parchment and bake at 425f for 10 min and 45 at 250f.

[Roy]

Thanks for your input but sorry,
I am still not impressed with your claimed results as based from past
experience...

Many years ago
I had been.... employed as an R&D person for firm specializing
bakery and catering prepared mixes and one of the many company
products was instant choux pastry mix where you just have to add
water to the powder mix and there is no need to cook the roux( or
flour paste as we use pregelatinized flour and starches).
One time a client requested from us a vegan type that should be
perfectly equivalent to the traditional egg containing
product( quality and performance) and we had tried various
contrivances to replace egg although satisfactory in many relevant
choux application but the quality was never accepted by the client
that was incidentally a french pastry chef ( and knows what should
be the quality of that particular pastry very well)....
IIRC
Our team use the same approach as what you did using various
hydrocolloids including various grades of sodium CMC, Methyl and
hydroxypropylcellulose. Using various flour grades and starch
replacement,etc...

Roy

[nathan]

I'm sorry to hear of your bad fortune Roy.

[Roy]

Well that experience and was never a complete failure anyway....,
although that instant eggless choux pastry was not accepted by the
client , some time later it was reformulated as an eggless instant
churros mix ( a pastry similar to choux) and was sold to another
client( that required for such), so the product development effort was
still a success 'serendipitiously' speaking...<grin>