I'm trying to make eggless choux pastries for an egg-allergic friend (my eventual targets are croques-en-bouche and saint-honorés).

I have experience with choux pastry, but I've never made an eggless version. I'm following the recipe at https://www.gretchensveganbakery.com/vegan-eclairs/.

Here's my sorry result:


enter image description here

Well, that didn't work great. The gooey bottom eventually does dry up after a few hours, so it's not too bad, but that paper-thin top is miserable.

The problem doesn't seem to be specific to the particular recipe I picked: I get the same results, more or less, if I use my regular 2-1-1-2 choux pastry recipe, and use egg replacer.

I tried a many variations on both my usual recipe and the vegan recipe I linked to:

  • Strengthening the flour by using bread flour and even adding a bit of vital wheat gluten
  • Adding a bit of xanthan gum and guar gum
  • Making smaller dough balls
  • Wetting the tops with sugary milk before cooking
  • Omitting baking powder
  • Letting the dough rest before baking it
  • Using a different brand of egg-replacer (ENER-G)
  • Using a friend's oven (!)

All of my attempts ended up very similarly: a gooey bottom which eventually dries up (it gets fairly compact and doughy, but the taste is OK), and a paper-thin dome.

What causes this paper-thin dome to form, and how can I fix this recipe? I'd like to achieve something like the following picture (not taken by me), which is close to what I get with my usual (eggy) recipe:

  • Since choux pastry is somewhat related to Yorkshire pudding batter, I suggest you try the aquafaba (liquid from canned chickpeas) recommended here avirtualvegan.com/vegan-yorkshire-puddings. Like you, the author reports making many attempts before finding something acceptable. – Mark Wildon Feb 15 '19 at 11:52

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