🇫🇷 Chouquette Chronicles: A Vegan Twist on the French Pastry Royalty!
ฝัง
- เผยแพร่เมื่อ 4 ต.ค. 2024
- Bonjour mes amis! Let me tell you a little story about the chouquette, that petite choux pastry that's more French than a beret on a bicycle. Sprinkled with pearl sugar and baked to perfection, this little gem has a history as rich as a butter croissant.
Now, the pâte à choux, the doughy backbone of our beloved chouquette, was whipped up in the 16th century by an Italian pastry maestro named Popelini. True or not, he was part of Queen Catherine de Medici's entourage, and let's just say, he knew his way around a kitchen. Fast forward to the 18th century, and voilà! Jean Avice and Antonin Carême, the culinary wizards of their time, gave it the royal touch, creating the recipe we still use today.
Carême, the chap they called "the king of chefs and the chef of kings," was quite the character. He was the original celebrity chef, cooking up a storm for the crème de la crème of Paris. And among his many sweet concoctions was the chouquette, a staple in every pastry shop from here to Provence-perhaps a nod to our Italian neighbors.
Now, making a chouquette is like conducting a symphony, and the egg white is the lead violinist. So, when I set out to veganize this classic, I had to channel my inner Carême. After many a trial and error, I stumbled upon a recipe by the Italian chef Davide Maffioli, who uses seitan to create choux magic. With a few tweaks here and a pinch of sugar there, I've crafted a vegan chouquette that's as light, airy, and buttery as the original-sans the butter, of course!
So, grab your apron and join me in the kitchen. We're about to bake up a storm that would make Carême tip his toque.
Salut!
INGREDIENTS
Panade, cooked dough (Yields approx. 300g)
100gr of flour
100ml of water
100ml of plant based milk
80g of plant based butter
1 Tbs of caster sugar
1/2 tsp of salt
1 tsp of xanthan gum
Seitan (Recipe requires 100g)
80g of pure gluten flour
120ml of water
Egg yolk replacer (Yields approx 80g)
50g of silk tofu
1 Tbs of coconut oil (10g)
1 Tbs of olive oil (10g)
1 Tbs of peanut butter or any nut butter (10g)
Decoration:
50g of pearl sugar
UTENSILS
A Saucepan
A Wooden spoon
A tablespoon
A scale
2 medium salad bowls
A small bowl
A powerful blender
A spatula
A large baking tray lined with parchment paper
Scissors
A serving plate
Follow me on Instagram www.instagram.com @myveganprovence
Music credits : www.bensound.com
DAVIDE MAFFIOLI: www.vegolosi.it
#VeganChouquette #ChouxPastry #PearlSugar #PateAChoux #FrenchHauteCuisine #VeganPastry #HistoricalDesserts #VeganBaking #ProvencalSweets #PastryChefLife #DairyFreeDessert #PlantBasedPastry #VeganFrenchDesserts #BakingHistory #SweetTooth #VeganAdaptation #SeitanBaking #PastryShopFinds #EggFreeBaking #GourmetVegan
Thank you for making French classics vegan
More to come!
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!
wow
😁
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
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!
Bravo!
thank you! it’s possible to make vegan fluffy Chouquettes!
You’re amazing!
Thank you !
Complimenti 👍👍👍🤤🤤🤤🤤🥳🥳🥳🥳🤩🤩🤩🤩
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?
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.
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!
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!
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. 😭
Merci encore pour la recette, est-il indispensable de "tremper" le seitan ? Quel est le risque ?
A quel minutes de la vidéo ?
@@lionelroudaut-z2p 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
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.
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.
@@lionelroudaut-z2p thanks
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 ?
@@lionelroudaut-z2p 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.
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 TH-cam 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 : )
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.
@@lionelroudaut-z2p Thanks a lot.
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.