OMG, Eclairs!

Normally, I object to desserts that just take pareve stuff and substitute it into recipes to come up with pareve desserts.  But today, I don’t know why, I just needed eclairs.  I have never made them before, but they were super-easy!

Step by step:

Basic pareve Pâte à choux aka “shoe paste” (I used Earth Balance sticks instead of butter), piped with a medium ziploc freezer bag into “hot dog” shapes:

 eclairs 002 

Baked, then poked with a toothpick so they can vent steam while cooling, to prevent sogginess:

 eclairs 004

When cool, skewered at the toothpick end to open up the hole a bit, and then I piped in pareve “bavarian cream” – vanilla pudding mix (made with soy milk), mixed with NutriWhip.  Any ratio that tastes good would work!

 eclairs 005 

Meanwhile, here’s the mess on the table!

eclairs 006

Finally, add a simple pareve coconut-milk ganache (from this recipe at Couldn’t be Pareve) and dip, dip, dip – I was generous with the dip!

Can you see the one I’ve snuck onto a plate in the background?

 eclairs 008

Here it is – breakfast!  It’s a mitzvah to sample Shabbos food before Shabbos, just to make sure it’s yummy, of course.

 eclairs 009

Mmm….. yes, indeed:  it WAS as good as it looks!  I can’t believe it’s not dairy!  (if I hadn’t made it myself, I wouldn’t)

So there it is… my first time making eclairs, but definitely not my last.

Comments

  1. AnonymousFebruary 7, 2011 at 10:00 AM

    This looks good. I have made pareve cream puffs and used oil instead of margarine and it worked fine. For the filling, I made a pastry cream with coconut milk. BTW, I like super dark chocolate and make a ganache with coffee and chocolate.

    ReplyDelete

Post a Comment

Okay, guys... I'm turning moderation OFF on all my blogs. I will be patrolling for spam, so play nice!

Know what else you're gonna love?

Baking in Israel? Beware of FAKE condensed milk

Image
If you didn’t know any better – like I didn’t when we first came here – you’d probably assume, with good reason, that both of these tins contained condensed milk: But that’s where you’d be wrong.  Sure, at least at first glance, the Hebrew text is exactly the same: חלב מרוכז וממותק / chalav merukaz umemutak / concentrated sweetened milk.  But the English is different, and therein lies the key difference between the two – the one on the right is FAKE. Here are the ingredients of the real thing (on the left): Milk (55%), sugar (45%).  That’s it.  Pure and simple. Now, here are the ingredients
Read more

Janis Dohmann’s (and now my) Pecan Pie

Image
This has been my go-to pecan pie recipe for YEARS (maybe since the late 90s?).  But when I went to the site today, I discovered that the recipe was GONE. Shock, horror, dismay! Happily the Wayback Machine remembers everything.  So I was able to dig up an archived copy of the recipe.  (If you’re curious, you can also visit my old Geocities site , going as far back as 1999.) Here’s what the page originally looked like: I’m reposting the recipe here without permission as a public service.  If you are the copyright holder (Janis Dohmann and family, I suppose), and you don’t want this recipe to stay up here, then please just let me know nicely and I’ll take it down. NOTE 1:  Because my pie pan is rather deep, I usually make 1.5 times this recipe (ie 3 eggs instead of 2, 1.5 cups of corn syrup, etc.) NOTE 2: For Israelis who have trouble finding corn syrup, I substituted about 1/3 invert sugar, made with this Marshmallow Syrup recipe (I didn’t have Cream of Tartar,
Read more

Mmm… kichelicious!

Image
Hi!  This is an old post, but I’m still making kichel.  In fact, it’s one of the few baked desserts that have seamlessly managed the transition to life in Israel.  Here’s a newer update on The Secret to Kichelicious Kichel . Drat.  As with almost every other erev-Shabbos baked delicacy I try out, I didn’t get a chance to take a picture when they came out of the oven; by now, of course, 26 hours later, they are ALL GONE. I made BOW TIES!!!  Also known as kichel, also known as egg kichel and also, obscurely, as “eyer kichel.”  Around here, people sometimes call them “nothings,” perhaps to differentiate them from the type of pasta (which I’ve also made) which is also called bowties.  The ones generally called “nothings” are sometimes baked in a square shape with no sugar on top, but there are exceptions. They were super-easy, too, thanks to Joan Nathan’s recipe from A Treasury of Jewish Holiday Baking (I found the recipe, improbably, at the Calgary Public Library blog (I thought w
Read more

More delicious kosher morsels!

Show All