1. 1. Gather Gracious Bakers Allergen-free Bread Flour, water, lemon juice, salt, and eggs.
   2. Sift the flour and place into your sauce pan, slowly add the water while whisking and mix until all the water has been incorporated and smooth, add the lemon juice and salt.
   3. Heat the saucepan, stirring continuously with a wooden spoon until the mixture forms a cohesive ball and begins to pull away from the sides of the pan.
   4. Heat for about 1-2 minutes, stirring continuously to help dry the dough slightly. This step is crucial for achieving the right consistency.
   5. Transfer the dough to a mixing bowl and let it cool for a few minutes. You want it lukewarm but not hot.
   6. Add 2 eggs to the equivalent of 100 Grams, one at a time, mixing well after each addition. Use a hand mixer or stand mixer for an easier incorporation. Make sure each egg is fully mixed in before adding the next. The dough should become smooth and glossy.
   7. The dough is ready when it holds its shape but can still fall from a spoon when gently pushed.
   8. Transfer the choux pastry dough to a piping bag fitted with a round nozzle. Pipe small mounds (about the size of a golf ball) onto a prepared baking sheet lined with parchment paper, leaving space between each mound.
   9. Preheat your oven to 200°C (around 400°F). Optionally, you can sprinkle some water on the baking tray for steam, which helps the pastry rise.
   10. Place the baking sheet in the preheated oven and bake for approximately 12- 15 minutes, depending on size or until the pastries have puffed up and turned golden brown. Avoid opening the oven door during baking, as this can cause the pastries to collapse.
   11. Once golden brown, press a small whole on the side of each choux pastry and place back in your oven that is switched off to dry out for another 3-5 minutes.
   12. Remove from the oven and let them cool completely on a wire rack.
   13. Once cooled, fill the choux pastries with your choice of cream, custard, or other fillings, see our recipe on Crème Pâtissière

HAPPY BAKING!

Note: This yields 24 Pastries

Simmer for 2-3 minutes until cooked through.

In a separate mixing bowl, combine the egg yolks, the sweetener (50g), and a pinch of salt. Whisk until the mixture is well mixed and add the vanilla bean.

Once the coconut cream is heated, slowly ladle a small amount of the hot mixture into the egg mixture while whisking continuously. This process, called tempering, prevents the eggs from scrambling. Gradually add more coconut cream mixture until about half of the milk is combined with the egg mixture.

Pour the tempered egg mixture back into the saucepan with the remaining hot coconut cream. Stir continuously with a whisk.

Place the saucepan back on low heat and continue to cook, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 2-3 minutes. Once it thickens, it should easily coat the back of a spoon.

Remove the saucepan from the heat and stir in the vanilla extract until well incorporated.

Transfer the pastry cream to a clean mixing bowl.

Serve warm with your favourite desserts. It can be kept in the refrigerator for up to 3 days.

Note: This yields 500 Ml