pate a chox pastry-vegan

1 cup flour
2 tsp sugar
1/4 tsp. salt
1/4 tsp. cream of tartar
1 tsp. baking powder
2 tbsp applesauce
1 cup soy milk

Egg replacer
1 tbsp. applesauce
1 tbsp. vinegar
1 tsp. baking powder
1 tsp. corn starch
-Combine, oil, vinegar, baking powder, cornstarch and water in a medium bowl to allow mixture room to expand. whisk
-Stir together flour, vegan sugar, salt, cream of tartar. set aside
-In a saucepan, bring the non-dairy milk or water and applesauce to a boil, stirring constantly. Remove from heat for a moment.
- Add the flour mixture all at once, return to heat, and reduce the heat to low.
-Stir constantly until the dough forms a ball that pulls away from the sides and the spoon and is smooth. Working quickly, remove from heat and add the egg replacer in thirds, beating well after each addition until the dough is glossy, smooth, and pulls away from the sides.

Dispense into eclair shapes on a non-stick baking sheet.

Bake at 205C (400F) for 10 minutes, then lower the heat to 170C (350F) for another 20 minutes. Turn off oven and leave it slightly open for 20 minutes. Cool.
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whole recipe; 764/138/31/10