When someone experiences failure of extremely epic proportions, there is nothing more natural that said person can do than to photograph the failure and mock oneself on the interwebs for the masses to chuckle and guffaw at.
These......
are eclairs.....
I know, I don't believe it either and I made them. I promised my facebook fans that my next attempt at egg free baking would be eclairs. Attempt was certainly the word here. Why post pictures? Well, I'm not quite sure. I am not the type of person to pretend I don't make mistakes, I am the type of person to laugh at my mistakes, and now I would like to invite you to laugh along side me. When adjusting to a new diet we all have bakefails. I am determined to figure out a breakfast that we can all eat on Christmas morning......egg free, soy free eclairs will apparently not be on the menu.
Let's backtrack shall we. They started out so promising.....
See, at this point I'm thinking....this is so easy, I have mastered the secret to egg free cooking....I'm full of all the confidence and sense of accomplishment of someone who has not yet seen this....
Oh snap!!!! At this point there was not much to do with them, I put them back in the oven hoping something would happen (maybe they would reflate) like they would crisp up or something.
Yikes!! I know what I did wrong. One, I messed with a french pastry recipe, and two, I used too much oil. I hope this has been educational for you all. Perhaps someone browsing the interweb for egg free baking recipes will find this and bake with confidence knowing that they can not mess up this badly. They were still tasty mind you, my husband loved them. I sandwiched them with chocolate maple pudding that was super tasty, which is why I am sharing that recipe with you.
Maple Pudding and Chocolate Maple Pudding variation
1/4 cup sugar
2 tbs cornstarch
pinch o' salt
6tbs maple syrup
2 cups milk
1/2 cup chocolate chips
1 tsp vanilla
1/8 tsp cinnamon
Combine the sugar, cornstarch and salt in a medium saucepan over low heat. Whisk thoroughly.
Add the maple syrup slowly about 1tbs at a time, whisking between each addition.
Cook stirring occasionally until sugar is dissolved (about three minutes).
Add the milk slowly whisking as you pour and let the milk come to a light simmer (no boiling please). Everything I've read says you are supposed to constantly whisk....but I don't, and I've never had a problem with lumps.
Once the pudding has thickened turn off the heat. At this point you can either just stir in the vanilla for maple pudding...or...you can stir in the chocolate chips, cinnamon, and vanilla. Stir until all of the chocolate chips have melted.
Enjoy!
