Recipes
Indo- French pate choux
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE PISTACHIO
Prep Time
:00:(HH:MM)
Serves
2
Baking/Cooking Time
00
Baking Temp
00
Baking Temp Details
Celsius
Level
Adavanced
Short Recipe Description
Additional Categories
Eggless
INGREDIENTS
|
1) Eggless choux 85 gm flour 55 gm egg replace powder 150 gm milk 4 tsp baking powder 1/4 tsp baking soda 1 1/2 tbsp white vinegar 45 gm unsalted butter 1/2 tsp salt 125 gm water 2) pistachio flavour craqueline 40 gm - unsalted butter 50 gm - sugar 40 gm - flour 10 gm - pistachio flour 1/2 tsp fab premium pistachio oil soluble flavour 1/2 tsp green colour - cream together butter and sugar ,the add in both the flour , colour and mix . Let the dough chill , roll it to 4 mm thickness ,cut the dough using 5.5 cm ring. 3) Malai Kulfi Rabari Mousse. 150 gm Rabari 100 gm whippied cream 50 gm white chocolate ganache 1/2 tsp fab premium Malai Kulfi oil soluble flavour 1/2 tsp fab premium kashmiri saffron flavour 2 tbsp - Apyura kesar mastani spread ( Rabari - regular basic Rabari add fab flavour and Apyura spread mix nice combined well and completely cool then use 150 gm Rabari add whippedcream & ganache beat hand blender smooth texture ) 4) kesar elaichi frosting 1 tbsp saffron soaked milk 185 gm non dairy whippied cream 1/4 tsp cardamom powder 1/2 tsp fab premium kashmiri saffron flavour 2 tbsp Apyura elaichi toffee spread 1 tbsp Apyura kesar mastani spread All ingredients nicely mixed and beat ..then use a frosting . 5) And more - 5-6 gulabjamun for filling . |
METHOD
1- preheat oven at 160° c 10 min.
2- in a bowl add the vegan egg replace powder & milk . Mix untill well combined . Then vinegar . The volume will increase up to 4 times , let it rest for 5 min .
3- in a pot , add butter ,salt & water . Bring the mixture to a boil .
4- add in the flour and make a dough.
5- now the egg replacer mixture has grown up it 4 tes . Add in the mixture in to the dough in 3 batches . Mix untill the well combined .
6- make 5 cm with the ring and pipe the dough , place the craqueline of 5.5 cm chill for 29 min and bake at 160 ° c for 30-35 mins.
7- let it cool down and make gap in it and fill it with Malai kulfi Rabari Mousse & gulab jamun . Frost it with kesar elaichi frosting and finally garnish it with pistachio,rose petals and silver.
