Last week, with no elimination, the contestants all escaped to bake another day but the judges weren’t feeling so charitable this time around. With the pressure firmly reapplied, the bakers pulled out all the stops, perfecting their savoury pastries with luscious layers of fragrant fillings.
The technical challenge saw more than a few bakers flaking out when asked to create a perfect kouign-amann (no, we didn’t know what it was either!) but, as usual, they rose to the challenge.
It was the decadent showstopper éclairs that had us wishing for a one way ticket to the bake off tent. From Richard’s delicate rose and raspberry to Martha’s ambitious maple and bacon, we would happily have stepped into the judges Chouxs (sorry).
This week, our nutritional therapy team decided to go back to basics, creating this delectable egg and dairy free éclair recipe. Indulgent AND Intolerance friendly? Go on then…
Egg and Dairy Free Éclairs
Although there are a few stages to this delicious dessert, don’t be daunted. It’s well worth the wait!
Choux Pastry Ingredients
- 130g plain flour (substitute with Gluten free if required)
- 2 tbsp margarine
- 2 tbsp Orgran egg replacer whipped
- 2 tsp sugar
- ½ tsp baking powder
- ½ pint non dairy milk (such as almond, hazelnut, soy or rice)
- ¼ tsp salt
Vanilla Cream Ingredients
- 2 tbsp icing sugar
- 1 can coconut milk (chill this for 24 hours before using)
- ¼ tsp vanilla extract
Chocolate Topping Ingredients
- 2 oz dark chocolate, chopped
- ½ tbsp coconut oil
First make the choux pastry:
- Pre heat the oven to 200 degrees and cover a baking tray with greaseproof paper
- Stir together the sugar, flour, baking powder and salt
- In a pan, heat the milk and margarine and bring to the boil, stirring to prevent sticking
- Separately, prepare the egg replacer, whipping until stiff
- Add the flour mixture to the milk mix and keep the heat on low
- Continue to stir the mix until it forms a dough, roughly 3-5 minutes
- Take the pan off the heat and stir in the egg replacer into the dough a little at a time
- Remove your dough from the pan and shape into little éclair shapes and place on the tray
- Bake the pastry dough for 20 minutes, and then turn the oven down to 160 and bake for another 20 minutes until the éclairs begin to brown.
- Turn the oven off and leave the pastry in for another 30 minutes. Remove and turn onto a wire rack to cool completely
Next, make the chocolate glaze (super simple)
- Chop the chocolate and heat in a Bain Marie with the coconut oil
Finally, make the cream filling and assemble the éclairs
- In a chilled mixing bowl, add the coconut milk – make sure the liquid and solid parts are separate. Discard the water and use the solid cream
- Whip the cream together with vanilla extract and sugar until firm
- Slice the choux pastry open but don’t cut through completely
- Use a piping bag to pipe the cream filling into the choux pastries
- Pour the chocolate glaze over the top of the filled éclairs
- TRY NOT TO EAT THEM ALL IN ONE GO!