Eggless French Laundry’s Gourgeres- An Experiment With Eggless Choux Pastry

Ingredients:
All Purpose Flour/ Maida-1 1/4 cups
Milk-1 cup
Butter-1/2 cup
Salt-1/2 tsp
Red Chilly Powder-1/4 tsp
Dried Mint-1 tbs
Cheddar Cheese-100 gm/ 3/4 cup
Curd-1/2 cup
Baking Soda-a pinch
Egg Replacer-2 heaped tsp
Warm Water-4 tbs

Procedure:
1. In a bowl mix egg replacer and warm water and beat until frothy. Keep it aside.
2. In another bowl beat curd and baking soda until frothy and keep it aside.
3. In a sauce pan or heavy bottomed pan add milk and butter.
4. Heat it until butter starts melting.
5. Remove from fire and let the butter melt completely.
6. In a bowl mix flour, salt, red chilly powder and mint.
7. Add this flour to the milk butter mixture and whisk to get a smooth dough.
8. Keep it on flame and cook the mixture. Keep on whisking.
9. When a layer of skin is formed at the bottom and the dough comes together remove from flame.
10. Let it cool for 2-3 minutes.
11. Add half of the egg replacer and mix until incorporated.
12. Add the remaining egg replacer and mix again.
13. Same way add the curd mixture and mix thoroughly.
14. You will end up with a very soft dough.
15. Now add the cheese and mix.
16. Preheat oven to 250C.
17. Take small lemon sized portions from the dough and roll it into a ball.
18. Place them 1″ apart on a greased baking tray. Place the tray on the lower shelf of the oven.
19. Bake for 7-8 minutes.
20. Now reduce temperature to 175C.
21. Place the tray on the top shelf and bake for 20-25 minutes.
22. Remove from oven and arrange on a wire rack.
23. Serve while still warm.
24. Store the remaining gourgeres in an airtight jar.