Tofu Cream Puffs

Ingredients （yields : 20 pieces)

• 200 g silken tofu

• 200 ml soy milk

• 60 g sugar

• 20 g potato starch

• ½ tsp powdered vanilla extract

• 20 pre-made cream puff shells with a diameter of 4 cm

• 200 ml chocolate sauce

Realisation

1. Place the tofu and vanilla extract in a blender, then blend until smooth and homogeneous;

2. Dissolve the potato starch in 60 ml of soy milk to make a slurry;

3. In a saucepan, mix the remaining soy milk, the sugar, and the slurry;

4. Heat the saucepan over medium heat, stirring constantly for about 5 minutes, or until the mixture thickens;

5. Remove the saucepan from the heat, then add the blended tofu and whisk to incorporate well;

6. Pour the cream into a bowl, cover it with plastic wrap directly on the surface to prevent a skin from forming, then let it cool to room temperature before placing it in the refrigerator for 4 hours;

7. Cut each cream puff shell in half, fill the bottom half with a rounded tablespoon of pastry cream, then place the top half back on;

8. Pour the chocolate sauce on top;

9. Serve and enjoy!