I have never heard of this dainty, though I have made choux paste many times over the years (not since going vegan), so I was intrigued by this. Your delight with getting the recipe right without animal ingredients was inspiring : ) Thanks for posting!
Tried this method during experimentations for Pate a Choux. The results are typically a tough product due to the extra gluten. The shape comes out well though.
Great suggestion! I haven’t tried aquafaba specifically for pate a choux. In other deserts yes. Aquafaba give you aeration but not to the point of retaining gas to that point. The coagulation property of egg yolks, plays a large part in making choux, is remarkable. It’s hard to replicate. Also how to incorporate the whipped aquafaba in the détrempe? The water/flour/fat cooked dough that starts the pate a choux. Any suggestions ? I found a more traditional recipe that uses one action baking yeast. It’s a yeast that is activated only with heat. Traditional baking yeast are double action. The activation starts when you add liquid to the batter and reacts to acid. I can’t find this yeast anywhere where I live. 😭
Really thorough instructions, thank you! I particularly appreciate how you set out all of the ingredients and equipment. I'm a little apprehensive about the idea of using peanut butter, does the peanut taste come through at all, and have you tried any others (I'm thinking cashew would be a milder taste)?
Hey! Thank you! I’m glad you appreciate the preparation details. 😁 The peanut butter taste is undetectable. The quantity is very small. Cashew butter would also work there.
@@chezlionel-t6r I have never tasted one as I am vegan but I have seen some GF recipes on internet and I know that some people could be interested by this alternative. Thanks for the recipe though.
@@chezlionel-t6r toutes les étapes après 4:11 --> laisser poser le seitan dans l'eau puis re rincer 2 fois (de mémoire). Est-ce que si je fais que le mélange de 80g de gluten avec 120g d'eau et que je malaxe bien mais que je ne fais pas de trempage la recette peut fonctionner ? Avez-vous essayé ?
The number you see in the baking tray, is the total number of choux I made with the dough from the recipe. Eclair will require probably twice the quantity of dough. You have to try first. You will see that this dough expands a lot. So less dough is better I think.
Bonjour j'ai essayé la recette, l'appareil était assez collant et faisait moins pâte à brioche que dans la vidéo et après 25 min de cuisson les choux n'étaient pas assez cuits (humides à l'intérieur) et sont retombés... Peut-être que je n'ai pas assez déseché la panade au début ?
They don’t taste like peanuts. They have a pleasant rather neutral flavor. To make croquenbouche , you will need to make them a bit bigger. I suggest you to do a baking test first. They really increase volume.
Very interesting. Your videos are very well produced and I hope you get lots of subscribers! Perhaps you could try drawing people in with popular recipes like, say, 'BEST EVER vegan chocolate mousse' or 'ULTIMATE vegan burgers' etc and maybe then that will encourage them to explore your other videos. It's just a suggestion and, to be honest, I have no idea if it would even work, but I'm guessing the RUclips algorithm pushes content that uses common search terms. Anyway, wishing you every success and am very much looking forward to seeing more of your work!! 🤗
Thank you for your support, your encouragements, your compliments and your suggestions. I've been thinking about what you are suggesting. I will see if I can get something out of it : )
I have never heard of this dainty, though I have made choux paste many times over the years (not since going vegan), so I was intrigued by this. Your delight with getting the recipe right without animal ingredients was inspiring : ) Thanks for posting!
Hope you enjoy it!
Seitan for baking ! That’s crazy I love it
It’s a concrete solution if you don’t have suitable egg substitute
Thank you Chef, you just saved my menu!
Lot's of love!
You are very welcome
wow
😁
Thank you for making French classics vegan
More to come!
Chouquottes good preparation how to cook chouquottes i see all your ingredients, thanks for informative sharing
Thank you so much! this vegan recipe really work!
I like your video! Going to try this soon :) thank you again for sharing!! ☺️❤️
My pleasure 😊 Have fun and let me know how it turns out!
Tried this method during experimentations for Pate a Choux. The results are typically a tough product due to the extra gluten. The shape comes out well though.
Thanks for sharing! Yes, it’s not exactly the same but filled with cream, it’s almost indistinguishable
You’re amazing!
Thank you !
It looks great. Thank you for the recipe. Can I skip butter in this recipe? I’m high in cholesterol so I would avoid any butter if I can.
I don’t think the taste and texture will be good without fat. What about olive oil?
Bravo!
thank you! it’s possible to make vegan fluffy Chouquettes!
Complimenti 👍👍👍🤤🤤🤤🤤🥳🥳🥳🥳🤩🤩🤩🤩
Thank you!
Thanks for sharing. I was wondering if you had tried with aquafaba instead of seitan to replicate albumin and if so, what were your results?
Great suggestion! I haven’t tried aquafaba specifically for pate a choux. In other deserts yes. Aquafaba give you aeration but not to the point of retaining gas to that point. The coagulation property of egg yolks, plays a large part in making choux, is remarkable. It’s hard to replicate. Also how to incorporate the whipped aquafaba in the détrempe? The water/flour/fat cooked dough that starts the pate a choux. Any suggestions ? I found a more traditional recipe that uses one action baking yeast. It’s a yeast that is activated only with heat. Traditional baking yeast are double action. The activation starts when you add liquid to the batter and reacts to acid. I can’t find this yeast anywhere where I live. 😭
Really thorough instructions, thank you! I particularly appreciate how you set out all of the ingredients and equipment. I'm a little apprehensive about the idea of using peanut butter, does the peanut taste come through at all, and have you tried any others (I'm thinking cashew would be a milder taste)?
Hey! Thank you! I’m glad you appreciate the preparation details. 😁 The peanut butter taste is undetectable. The quantity is very small. Cashew butter would also work there.
Hello, any idea on how to make this GF ?
Hi! I have no idea. Does someone do choux GF in the pastry world ? I have never seen so far. Did you ever have GF choux ?
@@chezlionel-t6r I have never tasted one as I am vegan but I have seen some GF recipes on internet and I know that some people could be interested by this alternative. Thanks for the recipe though.
I am wondering if you cracked the code to Angel Food Cake? Superb work... I will try this 👌🏽
Not yet! But I have some clues to make it without egg whites…
j'attends la solution! Good times!
Merci encore pour la recette, est-il indispensable de "tremper" le seitan ? Quel est le risque ?
A quel minutes de la vidéo ?
@@chezlionel-t6r toutes les étapes après 4:11 --> laisser poser le seitan dans l'eau puis re rincer 2 fois (de mémoire). Est-ce que si je fais que le mélange de 80g de gluten avec 120g d'eau et que je malaxe bien mais que je ne fais pas de trempage la recette peut fonctionner ? Avez-vous essayé ?
la raison du malaxage est faite pour éliminer les petits grumeaux qui se cachent dans le Seitan
How many does it make ? Any idea how many éclair we can make as well with this recipe ?
The number you see in the baking tray, is the total number of choux I made with the dough from the recipe. Eclair will require probably twice the quantity of dough. You have to try first. You will see that this dough expands a lot. So less dough is better I think.
@@chezlionel-t6r thanks
Would i need to make them bigger?
Yes.
Bonjour j'ai essayé la recette, l'appareil était assez collant et faisait moins pâte à brioche que dans la vidéo et après 25 min de cuisson les choux n'étaient pas assez cuits (humides à l'intérieur) et sont retombés... Peut-être que je n'ai pas assez déseché la panade au début ?
Je pense que ta pâte était trop humide. Elle doit être assez ferme. Elle colle mais on peut la manipuler une fois les mains huilées.
Bravo..An excellent video!
1Do they taste of peanuts and
2 can these be made into a croquembouche?
They don’t taste like peanuts. They have a pleasant rather neutral flavor. To make croquenbouche , you will need to make them a bit bigger. I suggest you to do a baking test first. They really increase volume.
Thank you!
Sorry for my many questions 🤣 do you use deodorized coconut oil or normal coconut oil?
Deodorized. But in that sort of pastry regular coconut oil would give a mild coconut flavour, which would be pleasant.
@@chezlionel-t6r Thanks a lot.
Very interesting. Your videos are very well produced and I hope you get lots of subscribers!
Perhaps you could try drawing people in with popular recipes like, say, 'BEST EVER vegan chocolate mousse' or 'ULTIMATE vegan burgers' etc and maybe then that will encourage them to explore your other videos. It's just a suggestion and, to be honest, I have no idea if it would even work, but I'm guessing the RUclips algorithm pushes content that uses common search terms. Anyway, wishing you every success and am very much looking forward to seeing more of your work!! 🤗
Thank you for your support, your encouragements, your compliments and your suggestions. I've been thinking about what you are suggesting. I will see if I can get something out of it : )
It looks like donuts , not vegan chouquettes!
They are hollow. So they are Chouquettes 😁
L'histoire de popelini est fausse. Voir : fr.wikipedia.org/wiki/Mythe_italien_dans_la_cuisine_fran%C3%A7aise
Merci! Curieux ces mythes inventés autour de l’Italie et la cuisine française.