Eggless Mini Eclairs / Eggless Choux Pastry

Eclairs - from the name of the recipe when I heard from Swathi for this month’s Baking partners challenge, I thought we were going to do an eclairs toffee.. silly me.. I did not know about this very delicate French pastry. Now that I learned it, let me tell you... it is very delicate, little too sweet for me and was actually not very hard to do.. I was very skeptical initially..

Ingredients
Milk - 1 cup
All Purpose Flour - 1 cup
Baking Powder - 3/4 tea spoon
Ener G Egg Replacer - 2 table spoons
Warm Water - 1/3 cup + 2 table spoons
Sugar - 3 tea spoons
Butter - 2 table spoons
Salt - 1/4 tea spoon
For cream, I used the Buttercream frosting. Click here for the recipe
For Chocolate Glaze
Chocolate chips - 1/2 cup
Milk - 2 table spoons
Powdered Sugar - 1 table spoon
Butter - 1 tea spoon

Method
Preheat the oven to 220 degrees C.
Line a baking tray with parchment paper and set aside
Sieve the flour and baking powder and add sugar and salt. Mix well and set aside

Whip the egg replacer with 1/3 cup warm water until stiff

Heat milk, 2 table spoons water and butter in a heavy bottom pan and allow it to come to a boil
Now add the dry ingredients and immediately reduce the flame to low and stir until it leaves the sides and becomes like a dough
Remove from heat and once little warm, add about a 1/3rd of the egg replacer mixture and mix vigorously. Now add the second portion of the egg replacer and mix well
Finally add the remaining egg replacer mixture and mix vigorously until a dough is formed.
You can shape it into eclairs shape and place it in the baking tray. Alternately you could also fill the dough in a piping bag and pipe the dough on the baking tray
Give the eclairs a light milk wash and bake it in the oven for 20 minutes. Reduce the heat to 190 degrees C and also rotate the pan and cook for another 15 minutes or until golden
In the last 5 minutes, with the help of a skewer, try to put a hole in the eclairs. This step is optional, but is helpful when we need to put the cream inside the eclairs
Switch off the oven and keep a wooden spatula to keep the door little open and allow the eclairs to be inside the oven for another 30 minutes
Bring them on a cooling rack and allow it to cool completely
With the help of a piping bag and writing nozzle, squeeze some cream in between the eclairs. I did a lot of cream here to excite my little one with the pink colored frosting. You could do little lesser filling and contain them inside the pastry
To prepare the chocolate glaze, heat milk and butter until it is boiling and pour it over the chocolate chips and leave it undisturbed for 5 minutes. Now stir it vigorously. Add sieved powdered sugar and whip well until it is of spreading consistency and shiny
With the help of a spoon put the glaze on the eclairs
Serve



Sending this to my own Guest host event – Favorite Recipes – Eggless Baking, Swathi’s page, What is with my Cuppa, Kid's delight, Valli's page, Monsoon Temptations, My bowl of Snack