Eggless Pate a Choux Pastry

Choux pastry, or pâte à choux (pronounced : [pat a su] is a light pastry dough used to make perfiteroles, croquembouches, eclairs, Frenchcrullers, beignets and gougeres. It contains only butter, water/ milk, flour and egg.
When baking pate a choux, the choux is baked first at high temperature, and then finished at low temperature. The reason for this is that choux pastry is leavened with steam, rather than a chemical leavening agent like baking soda or baking powder, or a biological leavening agent like yeast. The high initial temp in baking choux is what generated the steam to cause it to rise. The word choux in French means cabbage and choux pastry gets its name from the fact that the little balls of choux paste used to make cream puffs resembles little cabbage.

I have earlier tried baking egg-less cakes, brownies, cookies, souffle and even biscuits but never thought would bake eggless choux pastry. This months challenge inspired to make a go for trying it without using ener-g egg replacer. It was a marathon job to get the perfect choux pastry as my experiments with egg substitutes but all in vein was not able to get the satisfying result and my luck today i got flaxseed and thought of trying it and the result was very good.

The other set back was of the recipe proportion of water/ milk in the recipe called for equal proportion it did not work for me as my pastry was too dry and after couple of various tries the best proportion worked for me was 2: 1 i.e 2 parts liquid and 1 part flour and 3:1 for baking powder and baking soda gave me the perfect result.

Pate a Chox can be filled just as eclairs or you can stuff the cream/ mouse or can serve with mousse. I love pate a choux with chocolate icing.